1/1 Photo of Gehacktes Rinderschnitzel
Jenny Sanders's Note:
This wonderful name simply means "Chopped Beef Patties". An ancestor to the hamburger, no doubt, with far more character and personality than its' degenerate offspring.
My Private Note
Units: US | Metric
- 1Boil a whole large potato.
- 2It should be slightly undercooked.
- 3Cool and grate the potato.
- 4Chop the onion very finely, and mince the garlic.
- 5Mix the vegetables very thoroughly with the ground beef, egg, salt and pepper.
- 6Form into patties and brown on both sides over medium high heat.
- 7Cook over lower heat for about 10 minutes in total, or until they are cooked through.
- 8They are somewhat delicate, so treat them gently.
- 9They should be turned once during cooking.
- 10Spoon off excess fat, but do not clean the pan.
- 11Stir together the cornstarch, water or broth, paprika and Worcestershire sauce, and pour it into the pan as soon as the patties have been removed.
- 12It will boil up and thicken rapidly.
- 13Pour it over the beef patties to serve.
- 14(If there is not a great deal of fat in the pan, the gravy can be made while the patties are still in the pan.) If your meat is very fresh, half of the mixture can be kept well covered in the fridge and cooked the next day, but no later than that.
Nutritional Facts for Gehacktes Rinderschnitzel
Serving Size: 1 (308 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 307.7
- Calories from Fat 114
- Total Fat 12.6 g
- Saturated Fat 5.0 g
- Cholesterol 120.2 mg
- Sodium 108.4 mg
- Total Carbohydrate 20.7 g
- Dietary Fiber 2.5 g
- Sugars 2.0 g
- Protein 26.5 g