G'hackets and Hörnli

Ingredients for 4 servings:

• 400 g medium-sized minced beef
• 4 onions
• 1 clove(s) garlic
• 2 cubes of bouillon (beef or vegetable bouillon)
• 1 bay leaf
• 2 tbsp butter or oil
• 1 tbsp flour
• 400 g Hörnli (pasta)
• 50 g cheese (Emmental), grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

pasta

Heat a little butter in a frying pan, add the minced beef in batches and brown. Add 2 finely chopped onions and the crushed garlic clove and sauté. Dust the whole thing with flour and season with salt and pepper. Deglaze with 1 liter of beef or vegetable stock, stir well, and bring to a boil. Add the bay leaf, cover, and simmer gently for about 20 minutes. Remove the bay leaf and add 400g of medium-fine pasta (do not pre-cook), mix well, and cover and simmer for another 12-15 minutes. It is important to stick to the quantities specified so that the finished dish has the right consistency! Peel 2 onions, halve them, and cut into fine strips. Heat a little clarified butter in the frying pan, add the onions, and make an onion roux, stirring and tossing constantly. Place the pasta in a bowl or on a platter, sprinkle with 50-100 g of grated Emmental cheese, and spread the onion sauce over the pasta. Serve with apple slices.