Stuffed Minced Roast
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg minced meat (minced meat)
- 2 egg (s)
- 2 roll (s), old, soaked
- 2 onion (s), chopped
- mustard
- 4 pickled cucumber (sour cucumber)
- 4 egg (s), hard-boiled
- 200 g bacon, smoked, diced
- 0.5 liter ½ broth
- Butter, cut into flakes
- some corn starch (Maizena) to thicken
- salt and pepper
- Cayenne pepper
- Paprika powder, hot and sweet
Print Recipe
Pin Recipe Instructions
- Mix the minced meat with the raw eggs, the soaked and squeezed out rolls, chopped onions, mustard and the spices to make a homogeneous mixture.
- Place two transparent foils on top of each other so that they overlap and place the mass on the upper foil in a rectangular shape, approx. 1 cm thick. Halve the hard-boiled eggs lengthways and slice the cucumber lengthways. Arrange the cucumber in a row in the first third of the rectangle and lay the eggs on top. Roll up the roast with the help of the foil.
- Dice the bacon and lightly toast in a pan.
- Now put the roast in an ovenproof dish. Put the butter flakes on top and spread the bacon next to it. Pour in the broth.
- Cook in a preheated oven at 200 ° C for about 50 minutes, pouring the liquid onto the roast every now and then.
- Remove the roast and cut into slices. Put the pan with the gravy on the stove and bring to the boil. Thicken with Maizena as desired and serve as a sauce.
- Potatoes go well with it.
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