John Myers
Sirloin Guglhupf
The perfect sirloin guglhupf recipe with a picture and simple step-by-step instructions.
- 2 Pork fillets
- 500 g Sliced breakfast bacon
- 200 g Dumpling bread or white bread
- 150 g Grated cheese – Gouda or Emmental
- 3 Eggs
- Lard or oil
- Salt
- Pepper
- 1 tbsp Parsley
- Oil for frying
- 100 ml Milk
- Aluminum foil
- First grease the Guglhupfform with lard or oil and then line it with the breakfast bacon and ideally let it hang over the edge of the pan. (Please leave a few slices, which will be added later) Season the meat with salt and pepper and fry well all around in a pan … then let it cool down.
- The dumpling mixture: Cut the dumpling bread (long white bread or rolls – no toast, please!) Into cubes, add the warmed milk, eggs, cheese and parsley, salt and pepper and mix together. Then let the finished mass rest for about 15 minutes.
- After the resting time, press part of the dumpling mixture into the Guglhupf pan (but only a thin layer … not too much, otherwise the mixture will not be enough). The pork fillets (which you may have to divide a little because of the round Guglhupf shape) are then placed on the dumpling mixture and then covered with the rest of the dumpling mixture. Press firmly … so that it doesn’t fall apart later when you cut it open. Fold the overhanging breakfast bacon onto the dumpling mixture and cover the dumpling mixture with the remaining breakfast bacon slices.
- Cover the Guglhupf with aluminum foil and bake in the oven at 180 degrees for about 45 minutes. After this time, remove the aluminum foil and finish cooking the Guglhupf in the oven for another 30 minutes so that the bacon turns nice and crispy.
- After the cooking time, take the hearty Guglhupf out of the oven, turn it out of the tin onto a large wooden board, etc. and carefully cut it open. In addition you can serve a mushroom sauce, a pepper sauce or, best of all, a red wine sauce and various vegetables, such as B. red cabbage or butter peas … (I usually make this dish with a red wine sauce and butter vegetables – see photo)
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