Stuffed, Minced Roast
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g minced meat (minced meat, 500 beef and 300 pork)
- 3 tablespoon butter
- 2 large onions, finely chopped
- 2 egg (s)
- 2 bread rolls, soaked
- 2 tablespoon parsley, finely chopped
- 2 cucumber (s), cut into fans
- 2 egg (s), hard-boiled
- 2 sausages (Frankfurter or Debreziner)
- salt
- pepper
- Capers
- 1 cup cream, some it
Print Recipe
Pin Recipe Instructions
- Roast the onion in butter, add the parsley and let it startle briefly. Squeeze out the rolls, knead well with all the other ingredients and the meat and season to taste. Form a wake, put the boiled eggs (peeled) with the sausages in the middle of the wake-up, close and place in a buttered dish and fry in the oven for about 1 hour at 175 °. Water more often, possibly with a little water. Season the juice with cream and finely chopped capers.
- Served with mashed potatoes or buttered potatoes with green lettuce, garnished with tomatoes and sliced cucumbers.
- Tip: Sliced cucumbers are divided diagonally across the middle, cut them (lengthways) on the high side, thinly until almost completely and then pull them apart.
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