Summary

Ingredients

• 1 kg minced meat
• 1 egg (s)
• some breadcrumbs
• 1 teaspoon mustard
• salt and pepper
• Paprika powder
• nutmeg
• Caraway seed
• Savory
• 1 onion (s)
• some fat for frying

For the sauce:

• 1 teaspoon mustard
• 1 teaspoon tomato paste
• 1 teaspoon, leveled paprika powder
• 1 handful pickled cucumber (s), finely chopped
• Lovage
• some cucumber liquid, to taste
• 1 cube broth, possibly
• some flour
• water or broth

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Instructions

1. First the minced meat is mixed with the egg, breadcrumbs, onion, mustard, salt, pepper and spices. It`s worth tasting the minced meat after mixing to see if it`s spicy enough.
2. Then the minced meat is seared in the pan and crumbled a little with a spoon (or something similar) while frying. When the minced meat is browned and a little crispy, a tablespoon of flour is added (this saves us from setting the sauce later), as well as mustard and tomato paste. When the mustard and tomato paste have also turned slightly brown, paprika powder is added and also briefly roasted.
3. Then it is quenched with water or a broth and poured over. When using water, we recommend using a stock cube. Then there is the lovage, which you can use depending on your taste.
4. After the speck has simmered for a few minutes, the cucumbers are added and it can be tasted. If you want the speck to be a little fruity (and that is purely subjective), add a dash of cucumber water before adding salt and pepper to taste.
5. You can also serve mashed potatoes, pasta, boiled potatoes, etc. Pickled cucumbers or beetroot are also suitable as a side dish.