John Myers
Ingredients for 4 servings:
- 2 m.-large rolls, stale
- 250 ml milk
- 5 m.-sized onion(s)
- 1 bunch parsley, flat
- 3 tbsp clarified butter
- 1 tbsp, heaped flour
- 1 tbsp butter
- 750 g minced meat, mixed
- 2 m.-sized eggs
- 3 m.-large zucchini
- 1 medium-sized garlic clove(s)
- 1 tsp sweet paprika powder
- ½ liter of water or broth of your choice
- 1 tbsp mustard, medium hot
- e.g. salt and pepper
- e.g. Fondor or Aromat
- n. B. Caraway
- n. B. Vegetable stock powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
a simple lunch
Cut the rolls into slices, pour milk over them, and soak for 10 minutes. Peel and finely dice one onion. Pick the parsley leaves from the stalks and finely chop. Heat 1 tablespoon of clarified butter in a saucepan. Sauté the diced onion for 2 minutes and stir in the parsley. Mix the soaked, lightly squeezed rolls with the minced meat, the onion mixture, eggs, paprika, and mustard. Season with salt and pepper. With wet hands, form the mixture into 8 Gewiegtebrutl’n (meatballs). Heat the remaining clarified butter in a large pan. Fry the meatballs for 10 minutes on each side, turning occasionally. Keep the finished meatballs warm. For the sauce, fry three peeled, finely diced onions in the frying fat until dark yellow. Sprinkle a heaped tablespoon of flour over the meatballs and let everything brown lightly. Deglaze with half a liter of water (stock is better, of course) and mix everything well. Simmer gently for about 10 minutes, adding a little more liquid if necessary, and season with vegetable stock powder, salt, and pepper. Meanwhile, for the vegetables, wash the zucchini and cut into roughly 1 cm cubes. Peel an onion and cut into fairly small cubes. Combine both in a saucepan with Fondor (or Aromat), caraway seeds, a grated garlic clove, and pepper, and sauté in the butter until tender. Serve the Gewiegtebrutl’n with the onion sauce and zucchini. Serve with boiled potatoes.
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