Minced Pork With Sour Cream (Faschierter Rahmbraten)

This is a very traditional meal you can add a few chopped pickles to the pork. Posted for ZWT#6 2010

• Ready In: 45 mins
• Serves: 4
• Yields: 4

Ingredients

• 500  g  lean ground pork
• 1  onion, minced
• 1  roll, soaked in milk and squeezed
• 2  eggs, beaten
• 2  tablespoons  breadcrumbs
•  seasoning
•  marjoram
•  garlic, crushed
•  breadcrumbs, for coating
• 2 -3  tablespoons  meat stock
•  lard or   oil
• 125  ml sour cream
• 1  teaspoon flour

Directions

1. Pre-heat oven to 220° C (425° F - gas 7).
2. Mix together all but the last four ingredients until you have a fairly firm consistency.
3. Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
4. Melt the lard in a frying pan and quickly brown the meat on all sides.
5. Place the meat in a baking dish and add the stock.
6. Immediately, reduce the oven temperature to 180° C (350° F - gas 4) and bake the meat for about 30 minutes, basting frequently.
7. Add more stock if necessary.
8. Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.
9. Serving suggestions.
10. Serve with noodles or potato dumplings.