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.
- Ready In:
- 1 large potato, boiled
- 1 onion
- 2 cloves garlic
- 1 lb lean ground beef
- 1 egg
- salt and pepper
- 2 teaspoons cornstarch
- 1 cup water or 1 cup broth
- 1⁄4 - 1⁄2 teaspoon sweet Hungarian paprika
- 1⁄2 teaspoon Worcestershire sauce
- Boil a whole large potato.
- It should be slightly undercooked.
- Cool and grate the potato.
- Chop the onion very finely, and mince the garlic.
- Mix the vegetables very thoroughly with the ground beef, egg, salt and pepper.
- Form into patties and brown on both sides over medium high heat.
- Cook over lower heat for about 10 minutes in total, or until they are cooked through.
- They are somewhat delicate, so treat them gently.
- They should be turned once during cooking.
- Spoon off excess fat, but do not clean the pan.
- Stir together the cornstarch, water or broth, paprika and Worcestershire sauce, and pour it into the pan as soon as the patties have been removed.
- It will boil up and thicken rapidly.
- Pour it over the beef patties to serve.
- (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.
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This is a definite keeper.I would have never thought of adding potatoe to groundbeef but that's the secret to this recipe, I'll never make a hamburger again with out it! I doubled the recipe as there are 3 men in my family & the quantity would have been enough for an appetiser in this household. Regarding the sauce - it took longer to thicken than I expected, am curious if there is really enough or it should have been tripled. I'll be serving this with mushrooms & stringbeans.Will know tonight.Reply