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Gehacktes Rinderschnitzel

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Ingredients

Adjust Servings:
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

Nutritional information

307.8
Calories
114 g
Calories From Fat
12.7 g
Total Fat
5 g
Saturated Fat
120.2 mg
Cholesterol
108.4 mg
Sodium
20.7 g
Carbs
2.6 g
Dietary Fiber
2 g
Sugars
26.5 g
Protein
308g
Serving Size

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Gehacktes Rinderschnitzel

Features:
    Cuisine:

    The hamburger patties are just as crumbly as any other pan fried hamburger is. Following your directions kept them together. I like the taste of the burgers. I didn't much care for the gravy/sauce. used water and think that I will use brother next time.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Gehacktes Rinderschnitzel, 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 , The hamburger patties are just as crumbly as any other pan fried hamburger is Following your directions kept them together I like the taste of the burgers I didn’t much care for the gravy/sauce used water and think that I will use brother next time


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    Steps

    1
    Done

    Boil a Whole Large Potato.

    2
    Done

    It Should Be Slightly Undercooked.

    3
    Done

    Cool and Grate the Potato.

    4
    Done

    Chop the Onion Very Finely, and Mince the Garlic.

    5
    Done

    Mix the Vegetables Very Thoroughly With the Ground Beef, Egg, Salt and Pepper.

    6
    Done

    Form Into Patties and Brown on Both Sides Over Medium High Heat.

    7
    Done

    Cook Over Lower Heat For About 10 Minutes in Total, or Until They Are Cooked Through.

    8
    Done

    They Are Somewhat Delicate, So Treat Them Gently.

    9
    Done

    They Should Be Turned Once During Cooking.

    10
    Done

    Spoon Off Excess Fat, but Do not Clean the Pan.

    11
    Done

    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.

    12
    Done

    It Will Boil Up and Thicken Rapidly.

    13
    Done

    Pour It Over the Beef Patties to Serve.

    14
    Done

    (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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    Wren Vargas

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