Summary

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

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Instructions

1. 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.
2. Remove the roast, stir the cream into the stock. Let it boil down. Tie. To taste.
3. Spaetzle go well with it.