Gehacktes Rinderschnitzel Recipes

GEHACKTES RINDERSCHNITZEL

Steps:

• Boil a whole large potato.
• It should be slightly undercooked.
• Cool and grate the potato.
• Chop the onion very finely, and mince the garlic.
• Mix the vegetables very thoroughly with the ground beef, egg, salt and pepper.
• Form into patties and brown on both sides over medium high heat.
• Cook over lower heat for about 10 minutes in total, or until they are cooked through.
• They are somewhat delicate, so treat them gently.
• They should be turned once during cooking.
• Spoon off excess fat, but do not clean the pan.
• Stir together the cornstarch, water or broth, paprika and Worcestershire sauce, and pour it into the pan as soon as the patties have been removed.
• It will boil up and thicken rapidly.
• Pour it over the beef patties to serve.
• (If there is not a great deal of fat in the pan, the gravy can be made while the patties are still in the pan.) If your meat is very fresh, half of the mixture can be kept well covered in the fridge and cooked the next day, but no later than that.

GEHAKT BALLEN (DUTCH MEATBALLS)

Steps:

• Place meatloaf mix in a large mixing bowl; crumble bread over meat and knead with hands to combine. Add milk and egg to meat mixture. Knead onion, nutmeg, cloves, salt, and pepper into meat mixture until well-combined. Form mixture into six equal-sized balls.
• Melt butter in a Dutch oven over medium-high heat. Cook and stir meatballs in hot butter until browned on all sides, 5 to 10 minutes. Stir water, tomatoes, beef broth, and onion soup mix into Dutch oven; bring to a boil, reduce heat to medium-low, and simmer until meatballs are tender and cooked through, about 1 hour.

AROMATIC PEAS AND CARROT PILAF FOR ONE

Steps:

• Wash the rice well; drain.
• Melt butter/margarine/ghee in a saucepan over low to medium heat.
• Saute garlic paste/powder/minced garlic in butter for about 15 seconds, then add the chopped onions and saute until browned, about 5-10 minutes.
• Add the rice, cumin seeds, bay leaf, cinnamon stick, peppercorns, and cloves to the onion-garlic mixture and saute for 10-15 minutes or until the rice is evenly browned.
• Now add carrots, peas, salt, and water, stir, bring to a boil, cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 15-20 minutes.
• Uncover and evaporate excess water if any, remove from flame, and fluff up with a fork.
• Season with extra salt and pepper, if necessary, and serve hot!