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Grandpa’s German Minced Meat Delight

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Nestled within the pages of my grandpa’s old notebook, I found a recipe that speaks volumes of the culinary traditions passed down through generations. This German Minced Meat Delight, a hearty and comforting dish, combines the simplicity of minced meat with the robust flavors of pickled vegetables, creating a meal that’s both nourishing and satisfying. The blend of spices, the tanginess of the pickled sides, and the warmth of the baked meat come together to tell a story of family gatherings, of laughter shared over simple yet profound meals.

This recipe is more than just a meal; it’s a journey back in time, a chance to relive the moments spent in kitchens filled with the aromas of cooking, of stories told between the sizzle and the chopping. It’s a tribute to the hands that once prepared it, a legacy of love and culinary wisdom. Whether it’s served at a family dinner or as a special weekend treat, it’s a dish that brings people together, wrapping them in the warmth of shared history and the joy of eating together.

Full Recipe:

Ingredients:

  • 1 kg (2.2 lb) minced meat
  • 200 g (7 oz) potatoes, grated
  • 150 g (5.3 oz) carrot, grated
  • 150 g (5.3 oz) onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 20 g (0.7 oz) dill and parsley, finely chopped
  • 30 g (1 oz) garlic, minced
  • 2 eggs
  • 10 g (0.35 oz) salt
  • 5 g (0.18 oz) black pepper
  • 5 g (0.18 oz) red paprika
  • 10 g (0.35 oz) sugar
  • 5 ml (1 tsp) vinegar
  • 60 ml (2 fl oz) olive oil, divided
  • 30 ml (1 fl oz) water
  • 1 red onion, sliced
  • 1 onion, sliced
  • 250 g (8.8 oz) pickled cabbage with carrot, chopped
  • 3 pickled cucumbers, chopped

 

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Directions:

  1. Preheat your oven to 180°C (356°F).
  2. In a large bowl, mix together the minced meat, grated potatoes, grated carrot, chopped onion, chopped red bell pepper, chopped dill and parsley, minced garlic, eggs, salt, black pepper, and red paprika.
  3. Spread the meat mixture evenly in a 35 x 42 cm (14 x 16.6 in) baking tray.
  4. In a small bowl, mix together sugar, vinegar, 30 ml (1 fl oz) olive oil, and water. Pour this mixture over the meat in the tray.
  5. Bake in the preheated oven for 25 minutes.
  6. While the meat is baking, heat the remaining 30 ml (1 fl oz) olive oil in a pan and sauté the sliced red onion and sliced onion until soft.
  7. Add the chopped pickled cabbage with carrot and chopped pickled cucumbers to the pan. Season with black pepper and cook for a few more minutes.
  8. Once the meat is done baking, remove it from the oven and let it cool slightly.
  9. Serve the baked minced meat with the pickled vegetable mixture on the side.

Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 650 kcal | Servings: 6 servings

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