German Beefsteak

Soak the rolls in water. Peel the onion, cut into cubes and fry in hot light butter. Put in a suitable bowl and add the squeezed buns. Mix with the minced beefsteak. Season with salt and pepper. Form four round, flattened steaks from the meat dough. Heat butter or light butter in frying pan. Fry beefsteaks on both sides for 5 min. Remove, keep warm. Peel onions, cut into rings. Roast in the frying fat until golden brown. Arrange beefsteaks, garnish with onion rings.

Calories per person: About 420

Servings: Boiled potatoes and mixed leaf salad.

Ps: German beefsteak and meat loaf are not the same. German Beefsteak is basically only made of ground beef with soaked bread and sweated onions. Meat loaf, on the other hand, also contains eggs and can be made from ground pork or possibly ground veal instead of ground beef.

Instead of the traditional thickened bread roll, you can use a fresh jacket potato for the German beefsteak. Very well bind just as tender oat flakes and a few tablespoons of cold water. You save time and the dough becomes smoother. Oat flakes and potatoes, respectively, are less tasty than bread rolls. For a minced steak of modern health cuisine, refine the meat dough with a tablespoon of noble yeast and take wheat germ instead of oat flakes.

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