• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Stephanie Roast (Stefani Pecenka)

    January 9, 2020 By Darlene at International Cuisine

    • Facebook
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒
    A meatloaf with hard boiled eggs in the middle.

    Stephanie roast in Slovenia is called Stefani pecenka it is minced meat with spices, some bread, similar to a meatloaf but with surprise of hard-boiled eggs stuffed in the middle.  It is easy to make and is a lovely main course for any occasion.  The Stephanie roast goes beautifully with Slovenian roasted potatoes which are called prazen krompir.

    A meatloaf with hard boiled eggs in the middle.I made mine with a combination of beef and pork.  It is flavored with onion, garlic and some paprika, thyme, parsley and a popular spice blend called vegeta which you can pick up here if you can't find it.  It really is a pretty dish when sliced open with the hard-boiled eggs inside. 

    Did you know that Slovenia is also called the "Land of Hayracks".  Hayracks are exactly what they sound like a rack to dry hay and they dot the picturesque rural country side of Slovenia.  Slovenia is a unique little country in Europe that I am sure will become a new tourist hot spott. After all, what is not to love about a country with such diverse geography from alps to a coastline along the Adriatic Sea? 

    If you would like to learn more about the country of Slovenia be sure to check out "Our Journey to Slovenia".  There you can also find more authentic Slovenian recipes like the roasted potatoes that pairs beautifully with this Stephanie roast, plus their famous dessert called potica.

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    A meatloaf with hard boiled eggs in the middle.
    Print Pin
    4.41 from 5 votes

    Stephanie Roast (Stefani Pecenka)

    Stephanie roast is like a meatloaf with the surprise of hard-boiled eggs inside.
    Course Main Course
    Cuisine Slovenian
    Prep Time 15 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 35 minutes
    Servings 4
    Calories 975kcal
    Author Darlene at International Cuisine

    Ingredients

    • 1 lb beef ground
    • 1 lb pork ground
    • 1 medium onion
    • 1 clove garlic minced
    • 5 slices day old bread
    • 3/4 cup milk
    • 1 teaspoon black pepper
    • 1 teaspoon paprika
    • 1 teaspoon thyme
    • 1 teaspoon parsley
    • 2 teaspoons vegeta
    • salt to taste
    • breadcrumbs if too thin
    • 5 tablespoons oil 2 for roasting onions, 3 for dripping roast
    • 6 eggs
    • 1/4 cup beef stock

    Instructions

    • Soak the bread slices in milk.
    • Chop the onions finely and saute in a little oil until translucent. Add in the minced garlic and saute for another minute. Set aside.
    • Transfer the ground meat to a larger bowl in which to mix the meat and add the soaked bread, all the spices, one egg and the cooked onion and garlic. Mix the ingredients thoroughly. If the meat mixture is too thin, bread crumbs can be added. The mass should still be soft, but able to be molded. Set aside
    • In the meantime, boil the remaining 5 eggs in water until hard, cool in ice water and then peel the eggs.
    • Put the meat to a work surface and with our hands form a kind of “tunnel” into which we load the boiled eggs.
    • Then close the “tunnel” and form a loaf.
    • Transfer the meat loaf to an oiled baking dish. Pour over the beef soup stock.
    • Bake for 10 minutes in a preheated oven at 375 degrees, then reduce the temperature to 340 degrees and bake for approx. 50 minutes.
    • After baking, remove the baking pan from the oven, cover the meat loaf with aluminum foil and let rest for 10 minutes.
    • Then turn the baking pan over and slice into thick slices.
    • Serve with Slovenian roasted potatoes and enjoy!

    Nutrition

    Calories: 975kcal | Carbohydrates: 24g | Protein: 53g | Fat: 73g | Saturated Fat: 22g | Cholesterol: 412mg | Sodium: 1033mg | Potassium: 926mg | Fiber: 2g | Sugar: 6g | Vitamin A: 701IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 6mg

     

    More Recipes

    • Ota Ika A Tongan Raw Fish Salad
    • Lo’i Feke (Octopus in Cream Sauce)
    • ‘Otai (Tongan Watermelon Drink Recipe)
    • Faikakai Malimali (Tongan Banana Dumplings)
    • Facebook
    • Twitter

    Filed Under: Main Dish, Recipes

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved