Chop with minced meat and bacon in a tomato-cream sauce

Ingredients for 4 servings:

• 4 slice(s) of chop(s), neck, schnitzel, etc.
• 500 g minced meat, mixed
• 7 slices of bacon
• 1 large onion(s)
• 1 small egg(s)
• ½ handful of breadcrumbs
• salt and pepper
• some mustard
• 1 large onion(s)
• 1 garlic clove(s)
• 2 tbsp tomato paste
• 200 ml sweet cream
• 2 tbsp sour cream
• salt and pepper
• Sugar
• 1 pack of cheese

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

a meat bomb

First, season the minced meat to taste. I season it with salt, pepper, and mustard. I finely chop an onion and mix it with the egg into the minced meat. You can also add half a handful of breadcrumbs to thicken it. Knead everything well. Season the chops with salt and pepper, then brush with mustard. You can also use other seasonings, as you like best. Place the chops in a baking dish and spread the minced meat evenly on top. Then add the bacon to the minced meat. Set the meat mixture aside for now. Now finely chop the other onion and sauté it with the garlic. Stir in 2 tablespoons of tomato paste, fry briefly, and deglaze with 200 ml of sweet cream. Add 2 tablespoons of sour cream. Now add the seasonings; I like it simple and season only with salt, pepper, and sugar. You can, of course, add other spices as well. Bring to a boil briefly. Pour the tomato and cream sauce over the meat. Cover the casserole dish with aluminum foil and place it in the oven. The meat should cook at 180-200 degrees Celsius (350-400 degrees Fahrenheit) for approximately 1.5-2 hours. Remove the foil 15 minutes before the end of cooking to allow the meat to brown slightly. You can also top the meatball with cheese; in this case, add the cheese at this time. Serve with croquettes or fries. A very tasty, hearty meal.