John Myers
Contents
show
German Beefsteak Johnnie W.
The perfect german beefsteak johnnie w. recipe with a picture and simple step-by-step instructions.
For my meatballs:
- 250 g Mixed minced meat (half beef, half pork)
- 1 small Onion
- 1 Clove of garlic
- Clarified butter
- 2 Discs Toast
- 100 ml Milk
- Freshly grated nutmeg
- 1 tsp Mustard, hot or medium hot (e.g. Monschauer mustard original recipe)
- 1 tsp Rotisseur mustard (e.g. Monschauer Kaisersenf)
- 0,5 tsp Rubbed marjoram
- 0,5 tsp Sweet paprika (or smoked paprika powder)
- Salt pepper
- 1 Egg yolk
For the whiskey cream sauce:
- 25 g Smoked bacon (e.g. Black Forest bacon)
- 2 tsp Green peppercorns
- 8 medium sized Mushrooms brown
- 1 piece Butter
- 1 good shot Scotch whiskey
- 150 ml Cream
- Worcestershire Sauce
- Salt pepper
- 1 pinch Chili powder (freshly ground or alternatively cayenne pepper)
For my meatballs …
- 1 …. I first heat a little clarified butter and sauté the finely diced onion and the chopped garlic until translucent. Then I let the onions and garlic cool down a little.
- At the same time I remove the crust from the toast and cut it into large cubes. I pour the milk over it and let it soak well. Then I pour off the excess milk, squeeze out the toast well and season it with freshly grated nutmeg.
- In a bowl I mix the minced meat with the onions and garlic, both types of mustard, all the spices, the egg yolk and the well-squeezed toast to a homogeneous mass. I heat some clarified butter in a pan, shape four meatballs with wet hands and fry them over medium heat until they are well browned on the outside. I take the meatballs out of the pan, keep them warm and continue to process the roast set in the sauce.
For the whiskey cream sauce …
- 4 …. I cut the smoked bacon into fine strips and the mushrooms roughly into slices.
- After removing the meatballs from the pan, I increase the heat a little, add the strips of bacon and green pepper to the roast and fry them. Then I add the mushrooms, swirl everything and add a small piece of butter.
- When everything is well seared, I extinguish with a good shot of Scotch whiskey, let it reduce and pour on the cream. I season with a few dashes of Worcestershire sauce and season with salt, pepper and a pinch of chili powder. I let the sauce reduce a little until it has a creamy consistency.
- I serve my “German Beefsteak” with the whiskey cream sauce, crispy fried potatoes and a bean and tomato salad.
Facebook Comments