Boil the potatoes in boiling water. Meanwhile peel all onions and cut into small cubes.
Put the minced meat in a bowl and mix with half of the onions. Add the eggs and knead the mixture thoroughly.
Add enough breadcrumbs to make a malleable meat dough. Season with granulated stock, salt and pepper and knead again vigorously.
Heat oil in a pan. Form the meat into small patties and proceed to fry until both sides are crispy.
If you're not sure if the patties are through, halve and check one. Keep the finished patties warm in the oven.
Peel the potatoes, cut into small pieces and place in a large salad bowl.
Add the remaining onions to the bowl.
Dissolve the granulated broth in boiling water in a large cup and add to the potatoes.
Add salt, pepper, vinegar and oil, mix well and season to taste.
Schweinebraten mit Knoedeln
(4 Portions)
Ingridients
1 tsp caraway seeds
1/2 teaspoon dried marjoram
1 tbsp neutral oil
2 cloves of garlic
1 kg roast pork with rind (shoulder)
2 onions
2 carrots
1 parsley root
4-5 stale bread rolls (about 200 g)
125 ml of milk
1 shallot
2-3 stalks of parsley
1/2 tbsp butter
2 eggs (medium sized)
Nutmeg (preferably freshly grated)
pepper
salt
Steps
Preheat the oven to 220 ° (convection 200 °). Chop the cumin, grate the marjoram and mix with the oil.
Peel and squeeze the garlic. Dab the meat dry, cut the rind diamond-shaped with a sharp knife.
Salt the roast and rub in with the seasoning mixture.
Put the rind down in a roasting pan and add 200 ml of hot water.
Cook in the oven (middle) for 30 minutes.
Peel the onions and chop. Clean carrots and parsley root, peel and dice roughly.
Turn the roast, add the onions and vegetables and fry for about 1 hour.
Once the liquid has evaporated and the roast vegetables are browned, deglaze with a little water (repeat from time to time, a total of about 250 ml).
About 15 minutes before the end of the cooking time stir 1/3 tsp salt with 2 tbsp water and brush the rind with it several times.
Meanwhile, cut the buns into thin slices for the dumplings and place in a bowl.
Heat the milk and pour over it, let it swell for 10 minutes.
Peel the shallot and chop it very finely. Wash the parsley and shake it dry, finely chop the leaves.
Braise both in the butter for 1 min. Add the eggs to the rolls, knead well and season with salt and nutmeg.
Cover the dough and allow to rest for 20 minutes.
Boil plenty of salted water in a saucepan.
From the mass with wet hands form four dumplings and put in.
Heat over low heat for about 15 minutes. When the dumplings float up, lift out and keep warm.
Remove the pork roast and let it rest for 5 min.
Drain the sauce at will through a fine sieve or puree the vegetables in the sauce.
Season with salt and pepper. Cut half of the roast across the fiber and serve with the knoedeln and sauce.
Griesnockerlsuppe
(4 Portions)
Ingridients for Griesnockerl
80 g Nockerlgries
30 g Butter (softened)
1 egg
1 pinch of salt
1.5 L water
Ingredients for the Soup Broth
1 stick marrowbone
200 g Soupmeat (preferably chicken breast)
mixed soup greens/vegetables
1 Onion with peel
1 clove of garlic
1 soup seasoning
2 L water
1 tbsp of salt
Steps
First, a strong soup broth is cooked.
Put all the ingredients for the soup in a saucepan and bring to a boil.
Then simmer for about 1.5 hours on a low flame. Before serving, remove the soup.
For the semolina dumplings beat the butter until frothy and mix with the egg and the pretzel salt.
Add the Nockerlgrieß and mix everything well.
Let the mixture rest for approx. 5 minutes and form nockerl (preferably with 2 tablespoons).
Put the dumplings in boiling water and simmer for about 12 minutes on a low heat.
Then remove the pot from the heat and leave the dumplings for about 5 minutes.
Then the Nockerl abseien / skim off, in the hot soup and serve with finely chopped chives.
