Blinde Vinken
Classic, comforting, and bursting with flavor, Blinde Vinken is a traditional Dutch dish that transforms everyday ingredients into a truly hearty meal. This recipe features tender veal or beef schnitzels stuffed with a flavorful mixture of ground beef and pork, breadcrumbs, fresh parsley, and aromatic onions. Carefully rolled and simmered to perfection in a rich beef stock, these meat parcels are golden-browned for a beautifully caramelized exterior. The dish is finished with a silky, homemade gravy that elevates every bite. Perfect for family dinners or special occasions, Blinde Vinken pairs wonderfully with creamy mashed potatoes or roasted vegetables for a complete, satisfying meal that's sure to impress.
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Recipe Information
Ingredients
- 250 g Ground beef
- 250 g Ground pork
- 4 pieces Veal or beef schnitzels (thinly sliced)
- 50 g Breadcrumbs
- 1 large Egg
- 1 small, finely chopped Onion
- 2 tbsp, chopped Fresh parsley
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter
- 250 ml Beef stock
- 1 tbsp Flour
- 2 tbsp Water
- 4 pieces Kitchen twine or toothpicks
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, chopped onion, parsley, salt, and black pepper. Mix thoroughly until well blended.
Lay each veal or beef schnitzel flat on a clean cutting board. Place a quarter of the meat mixture in the center of each schnitzel and spread it evenly, leaving about a 1 cm border around the edges.
Carefully roll up each schnitzel to encase the filling, tucking in the edges as you go to form a neat package. Secure each roll with kitchen twine or toothpicks to keep them intact while cooking.
Heat the butter in a large skillet over medium heat. Once melted and hot, add the Blinde Vinken and brown them on all sides, which should take about 8-10 minutes.
Pour the beef stock into the skillet, reduce the heat to low, and cover the pan with a lid. Allow the Blinde Vinken to simmer for 25-30 minutes, turning occasionally to ensure even cooking.
Once cooked, transfer the Blinde Vinken to a plate and keep warm. Remove the kitchen twine or toothpicks.
To make a sauce, whisk the flour with water in a small bowl to create a smooth slurry. Slowly add the slurry to the beef stock in the skillet, stirring constantly until the sauce thickens. Let it simmer for a few extra minutes, seasoning with salt and pepper if needed.
Serve the Blinde Vinken hot with the sauce drizzled over them. Pair with mashed potatoes, roasted vegetables, or your favorite side dish.
Nutrition Facts
Calories |
2698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.7 g | 219% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 956 mg | 319% | |
| Sodium | 5893 mg | 256% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 13.1 g | ||
| Protein | 205.8 g | 412% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 284 mg | 22% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2280 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
