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1 | Medium russet potato (about |
2 Esslöffel | heavy cream |
1 Prise | cloves ground |
2 Teelöffel | butter |
1 | Small onion; minced |
1 x ca. 450 g | Ground sirloin |
1 | egg yolk |
1/2 Tasse | Finely chopped pickled beets |
1 Esslöffel | capers |
1/2 Tasse | flour |
1 Esslöffel | vegetable oil |
In a large saucepan of boiling salted water, cook potato until tender when pierced with tip of a sharp knife, about 20 minutes. Drain, peel, and mash with heavy cream, and cloves plus salt and pepper to taste. In a small skillet, melt 1 tablespoon butter over medium heat. Add onion and cook, stirring often, until softened, about 3 minutes. Stir into mashed potato. Add ground sirloin and egg yolk to potato and mix well. Stir in pickled beets and capers. Form mixture into 4 patties about 1-inch thick. Transfer patties to wax-paper-lined baking sheet, cover with plastic wrap, and refrigerate 1 hour. Dredge patties in flour; shake off excess. In a large skillet, melt remaining butter in oil over medium-high heat. Add patties and cook until bottoms are browned, about 4 minutes. Turn and cook until desired doneness, about 5 minutes for medium.
Hamburger And
Other Ground Meats Suggested Accompaniements Serve these patties with whipped mashed potatoes and a cucumber salad. I have also used the mixture to make meatballs. These go nicely with a dipping sauce made of sour cream blended with a bit of the liquid from the pickled beets.
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