The Cat's Studio

Ungarisches Reiterfleisch

Servings: 6

• 600 g minced beef
• 2 eggs
• 5 tbs tomato puree
• 3 tbs horseradish, grated
• 1 cup yoghurt
• 2 small onion finely chopped
• 4 dill pickles, chopped
• 2 apples, cored, chopped
• 2 cloves garlic, chopped
• 6 tbs oil
• 1 tbs paprika, sweet
• salt
• pepper

Stir mince, eggs, tomato puree, horseradish and yoghurt with a wooden spoon until smooth.
Add dill pickles, onion, garlic and apples and stir until thoroughly mixed.
Season to taste with salt, pepper and paprika. Let rest for at least 30 minutes.
Heat oil in a big frying pan on high heat and add the mass. Fry for about 10 to 15 minutes stirring continuously until all liquid has evaporated completely leaving a crumbly mass.
Serve with white bread, rice and a variety of tomato sauces if you like.

Variations:

• use sultanas and chopped apricots.
• use chopped capsicum and chillies.

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

• < Prev
• Next >