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Home Yeast Coffee Cake

Croatian “stubica Tenderloin” Recipe

Ingredients

How to make it

  • Cut the tenderloin though middle and make a “pocket”. Wash dried plums (take out the stone) and instead of stone put butter.
  • Put buttered plumes one by one all through the pocket and close with toothpick.
  • Season tenderloin and fry on hot lard until brownich to close pores (15 min)
  • Plumes surplus cut into stripes and add into frying pan.
  • Cover with wine and water if evaporates too much and sauté until meat is soft (about 20-25 minutes). Add sour cream and cooking cream.
  • At the end add slivovica and sauté it for 1-2 minutes.
  • Sprinkle with parsley leaves.
  • Before serving cut across and cover with sauce. Serve with noodles, rice or flour noodles.

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The Cook

nitko Zagreb, Croatia

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