Hack – Bacon – Rolls
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll, from the day before
- 3 onion (s)
- 1 bunch parsley
- 1 chilli pepper (s), dried
- 500 g minced meat, mixed
- 1 egg (s)
- 1 teaspoon mustard, (medium hot)
- salt and pepper
- 12 slices bacon (breakfast bacon)
- 4 bell pepper (s)
- 2 tablespoons oil
- 1 pinch (s) sugar
- 2 tablespoon clarified butter
- 200 g whipped cream
- 100 ml vegetable stock, (instant)
- Pepper, whole, greener
Print Recipe
Pin Recipe Instructions
- Soak the rolls in water. Peel 1 onion, dice finely. Wash parsley. Finely chop the leaves. Crumble the chillies.
- Squeeze out the rolls and tear them apart. Knead the minced meat with the egg, mustard, bread roll, diced onion, parsley and crumbled chillies. Season with salt and pepper.
- Shape the minced meat mixture into 12 rolls (approx. 7 cm long), wrap each with 1 slice of bacon.
- Halve the paprika, clean, core, wash and cut into small pieces. Peel off the remaining onions and cut into large cubes. Sauté paprika and onion cubes in a pan in hot oil, season with sugar, salt and pepper.
- Heat the lard in a pan and fry the meat rolls for 5 minutes. Remove from the pan, deglaze the roast with the cream and stock, bring to the boil. Stir in green pepper as desired, season with salt and pepper. Serve everything.
- This goes well with mashed potatoes
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