Fricandeau with apple cinnamon filling
Mix the apple cubes with the cinnamon and raisins. Cut the fricandeau horizontally across the length but not completely. Fill the meat with the apple filling and tie it tightly with kitchen yarn.
Dab dry the fricandeau on the outside with kitchen paper and sprinkle with salt and freshly ground pepper.
Heat the butter and fry the meat around brown. Extinguish with the apple juice and roast gently with the lid on the pan for about 35 minutes.
Remove the fricandeau from the pan and let it rest for about 10 minutes under aluminum foil. Boil the gravy if necessary.
Cut the meat into slices and serve with the gravy.
Delicious with red cabbage or chicory and boiled potatoes.
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