Bellschuh – Meatloaf from Hessen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced meat, mixed
- 1 egg (s)
- 1 tablespoon water
- 1 tablespoon breadcrumbs
- 6 onion (s)
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper
- 1 teaspoon Dijon mustard or spicy mustard
- 1 clove / garlic, optional
- Clarified butter
- 300 ml water for the sauce
- 1 cube gravy and / or sauce thickener, as required
Print Recipe
Pin Recipe Instructions
- Knead the minced meat with egg, 1 tablespoon of water, breadcrumbs, spices, mustard, 1 1/2 finely diced onions, if necessary half of the chopped or pressed garlic to a homogeneous mass. Shape the bell shoe as desired. Fry both sides in the hot clarified butter in a deep pan.
- Halve the remaining onions and cut into slices, if necessary dice or press the remaining garlic. After frying, add the onions and garlic to the Bellschuh and fry lightly. Then add the water for the sauce to the pan. Cook until the Bellschuh has reached a core temperature of at least 75 ° C.
- Thicken the onion sauce or add gravy to taste.
- Serve the Bellschuh with the onion sauce. Serve with bread.
- 800 Kcal per serving.
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