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
Stuffed Minced Roast
Stuffed Minced Roast

Instructions

  1. 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.
  2. 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.
  3. Dice the bacon and lightly toast in a pan.
  4. 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.
  5. Cook in a preheated oven at 200 ° C for about 50 minutes, pouring the liquid onto the roast every now and then.
  6. 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.
  7. Potatoes go well with it.

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