Main Course

Falscher Hase



  • 1 lb. ground round or even half beef, half pig, ground
  • 1 c. chopped onion (regarding 1 medium)
  • 1/2 c. bakery crumbs, divided
  • 2 eggs
  • 1/2 tsp. salt
  • 1/4 tsp. soil black pepper
  • 1 tsp. ground paprika
  • 1 teaspoons. prepared mustard
  • 3 T. chopped parsley
  • 3 hard-boiled egg, peeled
  • 4 strips of bacon
  • 1 c. beef broth
  • 1/2 g. hot water, divided
  • 1 tsp. cornstarch
  • 1/2 c. bitter cream (low fat is not recommended)
  • Directions

    1. Chop onions very fine for also cooking. Mix the animal meat, onion, 3 tablespoons of any bread crumbs, the 2 fresh eggs, salt, pepper, paprika, mustard in addition to parsley thoroughly.
    2. Sprinkle the rest of the breadcrumbs on a cutting board and flatten from the meat mixture in a rectangle about an inch thick. Plan the whole, hard-boiled eggs in a row on the middle. Fold the sides from the meat patty over the eggs.
    3. Form the actual meat into a nice, free-form lf shape. Coat liberally in a loaf of bread crumbs.
    4. Preheat oven to 350.
    5. Chop 2 strips of bacon into small pieces and brownish in a Dutch oven on the range. Remove bacon pieces (save) and brown meatloaf on the sides in the bacon grease. Rest the remaining strips of
      bacon across the meatloaf, pour half the burgers broth into the pan and the Dutch oven in the pre-heated oven. Bake, basting occasionally while using remaining broth for about Forty-five minutes.
    6. Remove meatloaf to a serving platter, go over with aluminum foil and make warm.
    7. Place Dutch oven back with stove top and add 1/4 drink of hot water. Scrape all browned bits from the bottom with the pan.
    8. Mix cornstarch with 1/4 glass hot water and add to baking pan. Bring just to a disect, reduce heat and wake in sour cream. Try not to boil after sour gel has been added. Season having pepper and reserved bacon bits, if desired.
    9. Taste just before adding more salt.
    10. Serve meatloaf having boiled, parsley potatoes and steamed green beans.

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