The Cat's Studio

Servings: 4

• 300 g minced beef
• 300 g minced pork
• 1 egg
• 2 Tbs oil
• 6 onions, thinly sliced
• 40 g margarine
• 5 apples, peeled, cored, thickly sliced
• marjoram
• salt
• black pepper, ground

Spice mince with pepper and salt, mix in egg and form flat rissoles.
Fry in hot oil on both sides until golden brown. Remove.
Melt margarine and fry onion rings until glazed. Spice liberally with marjoram.
Add apple slices and stew for about 10 minutes.
Pour over rissoles and serve with black bread.

Web Page: http://www.kirchenweb.at/kochrezepte/ddr.htm

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