Summary

Ingredients

• 2 rolls, stale
• 3 medium onion (s)
• 750 g minced meat, mixed
• 2 egg (s)
• 1 teaspoon mustard
• 1 tablespoon parsley, chopped
• salt
• pepper
• 100 g bacon, streaky
• 1 medium tomato (s)
• some sauce thickener
• some water, hot

Print Recipe Pin Recipe

Instructions

1. Soak the rolls in cold water. Peel the onions, cut 1 onion into quarters and leave them for the sauce, finely dice the remaining onions.
2. Mix the minced meat with the well-squeezed rolls, onion cubes, eggs, mustard and parsley, season with salt and pepper. Shape the mixture into an elongated dumpling with wet hands and place in a drip tray rinsed with water or a flat casserole dish. Cut the bacon into fine strips, cover the dumpling with it and press the bacon down well. Put the drip tray or casserole dish in the oven.
3. Top / bottom heat: preheated to around 200 ° C
4. Hot air: approx. 180 ° C not preheated
5. Cooking time: about 60 minutes
6. As soon as the roasting set begins to brown, add some hot water. Now and then baste the meat with the roast and gradually replace the evaporated liquid with hot water.
7. In the meantime, wash and dry the tomato and cut out the stem end. Quarter the tomato, add to the meat about 30 minutes before the end of the cooking time, along with the onion quarters that have been set aside, and fry with them.
8. Cut the cooked roast into slices, arrange on a plate and keep warm. Boil the roast set with a little water, pour through a sieve into a saucepan and bind with a sauce thickener. Salt and pepper. Serve hot with the tomatoes and onions.