John Myers
Trappers Hacksteaks Cordon-Bleu with Bolognese Sauce
The perfect trappers hacksteaks cordon-bleu with bolognese sauce recipe with a picture and simple step-by-step instructions.
Ingredients for the mince steaks
- 300 g Mixed minced meat
- 1 small Chopped onion
- 1 piece Chinese clove of garlic or 2 others
- 2 tablespoon Chopped herbs – here parsley, cress, dill, chives
- 1 Coffee spoon Garlic mustard / mustard
- 1 tablespoon Parmesan or other grated cheese
- 1 little one Egg
- 2 tablespoon Breadcrumbs / breadcrumbs
- 1 teaspoon Crushed red pepper chilli pepper spice
- Pepper, salt and paprika powder to taste
- 2 Discs Prosciutto or other cooked ham
- 4 Discs Gauda cheese or other cheese slices
- Mustard for brushing
- 1 piece Freezer bags of 1 liter each
- 2 piece Eggs for the breading
- 2 Coffee cups Or mOre breadcrumbs fOr the breading
- 3 tablespoon Oil for frying
For the sauce
- 200 g Mixed minced meat
- 1 piece Onion
- 6 piece Fresh tomatoes
- 6 tablespoon Tomato paste
- 1 tablespoon Herbs – here as above
- 100 Milliliters Vegetable broth
- 200 Mililiters Whipped cream
- 2 tablespoon Cream cheese
- Pepper, salt, paprika to taste
- 2 tablespoon Oil for frying
Mince steak preparation
- Finely chop the onion, clove of garlic and herbs. Add the minced meat. Add the mustard, Parmesan, egg, breadcrumbs and the spices and knead everything into a dough. Put the finished dough in a 1 L freezer bag and roll it out with a rolling pin. Cut open the freezer bag on both sides. (see photos). Spread the ham and cheese on the minced dough and brush with mustard. Roll up firmly from the front using the plastic bag. Press down firmly and cut into 5 cm thick slices.
- Mix the egg with a fork in a deep plate and fill a plate with the breadcrumbs. Press the individual steak slices down again and turn them first in egg, then in breadcrumbs. Don’t be too frugal with the breadcrumbs! Let the oil in the pan get really hot and fry the steaks until crispy.
Sauce preparation
- Dice the onion and tomatoes, chop the herbs. Brown the minced meat and onions in hot oil. Then add the tomatoes and sweat with them. Add the tomato paste and sauté briefly. Deglaze with the vegetable stock and sprinkle in the herbs. Simmer for about 15 minutes, then lower the temperature and let the cream cheese melt in it. Add the cream and season everything with the spices.
- Tips and tricks: The steaks also taste very good cold and are also suitable for a buffet. They can also be kept warm in the oven. We ate rice with it. Bon Appetit!
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