My disastrous take on Faschierter Rahmbraten which cooked properly is Minced pork with sour cream. I put twice the amount of bread, brown at that. Didn't squeeze out the excess milk and overcooked it on a bed of canned tomatoes. This is a reminder to me to follow my own recipes and not to make this particular mistake again.
- 500 g minced lean pork
- 1 onion, minced or finely chopped
- 1 bread roll, soaked in milk and squeezed
- 2 eggs, beaten
- 4 tablespoons Panko breadcrumbs
- Copious fresh herbs, chopped
- Garlic to taste, crushed
- Preheat oven to 220° C (425° F - gas 7)
- Mix together the sausage ingredients until you have a fairly firm consistency.
- Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
- Melt the lard in a frying pan and quickly brown the meat on all sides.
- Place the meat in a baking dish and add the stock.
- Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.
- Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.
Automate the process! Place the whole pork steak, quartered onion, bread roll, breadcrumbs, herbs, whole eggs and peeled garlic into a food processor equipped with a metal blade and blend to a rough mince.
Faschierter Rahmbraten the proper way.
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
#faschierterrahmbraten #porknastiess #lard #pork #onion #garlic #sourcream #eggs #sausage