Fleischnacka

Method

Mix flour and salt, then gradually add warm water to form a soft dough and knead until smooth. Set aside to rest for 30 minutes. For the filling, heat oil and sauté onions and garlic until softened, then add the minced beef and pork, cooking until browned and breaking it up as it cooks. Stir in parsley, caraway seeds, salt and pepper. Divide dough into 4 portions and roll each very thin into a rectangle. Spread the meat filling evenly across each dough sheet, then roll tightly from one long side like a Swiss roll. Coil the rolls and place seam-side down in a baking dish. Pour beef stock around the rolls, cover with foil, and bake at 180°C for 45-50 minutes until tender. Serve hot, sliced into rounds with some of the cooking liquid spooned over.