Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 onion (s), peeled
- 1 small bunch parsley
- 750 g minced meat, mixed
- 1 roll, stale, soaked
- 2 egg (s)
- 1 tablespoon tomato paste
- salt and pepper
- 100 g bacon, lean, thinly sliced
- 1 tablespoon clarified butter
- 0.5 liter ½ meat broth
- 75 g sour cream
- 2 teaspoons cornstarch
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and parsley. Knead with the minced meat, squeezed bun, eggs, tomato paste and spices until smooth. To taste. Shape the dough into a body, cover with bacon. Heat the lard in a roasting pan, fry the mince in it, pour in some broth. Cook in a hot oven (electric oven: 200 ° C, fan oven: 180 ° C, gas: level 3) for about 10 minutes. Turn down the heat (electric stove: 170 ° C, convection 150 ° C, gas: level 2). Cook for another 30 minutes. Gradually pour in the broth.
- Remove the roast, stir the cream into the stock. Let it boil down. Tie. To taste.
- Spaetzle go well with it.
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