Mecklenburg beefsteak

Ingredients for 4 servings:

• 1 bread roll, soaked
• 500 g minced meat
• 2 small onions
• Salt and pepper, white
• 2 eggs
• 3 tbsp oil
• 250 g carrot(s)
• 150 g celeriac
• 2 onions
• 30 g margarine
• 30 g flour
• 500 ml meat broth
• 250 ml milk
• Salt and pepper, white
• 3 tbsp cream
• ½ bunch parsley
• nutmeg

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Prepare the minced meat mixture from the ingredients (from the bread roll to the egg) and form it into 8 flat steaks. Fry the steaks in hot oil for about 5 minutes on each side and keep warm. For the sauce, peel and wash the carrots, onions, and celery, then finely dice everything. Heat the margarine in a large saucepan, add the vegetables, and fry for 10 minutes, stirring; they should not brown. Sprinkle the flour over the meat and sweat for 2 minutes until light yellow. While stirring, pour in the hot meat broth and top up with milk. Simmer for 5 minutes. Season with salt, pepper, and nutmeg. Add the minced steaks to the sauce and let stand for another 10 minutes. Finally, stir in the cream. Sprinkle with chopped parsley. Mashed potatoes are delicious with this dish.