ReceptnaptárMinced Meat Loaf in Caul Fat
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Mince the boiled beef, add the diced smoked bacon and the squeezed-out bread roll.
- Sauté the mushrooms, onion and parsley in lard, add to the beef mixture, season with salt, stir in the beefsteak seasoning, and set aside.
- Pound the minced veal fine in a mortar (or food processor), mixing in an egg, then season with salt.
- Spread out the caul fat (or foil) on a board, and spread the raw, pounded veal evenly over it.
- Layer the cooked meat filling on top, then put the quartered hard-boiled egg on top of that.
- Roll it up tightly and place it in a roasting tin.
- Roast in a 180°C oven for about 45 minutes, basting frequently with its own juices.
- Rest for a few minutes after taking it out, then slice and serve.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Rolled Top Round · Hungarian
- Veal Rolls · Hungarian
- Minced Meat Patties · Hungarian
- Leg of Veal with Truffle · Hungarian
- Callos (Madrid-Style Tripe Stew) · Spanish & Portuguese
- Pork chops in wild mushroom sauce · Polish
More hungarian ideas
- Lecsó with sausage
- Hortobágy meat pancakes
- Layered potato bake (rakott krumpli)
- Creamy potato stew with frankfurters (krumplifőzelék)
- Creamy green bean stew with meat patties
- Fried breaded cheese with mashed potatoes and tartare sauce
- Pasta bake with ham and egg
- Cold supper platter with cold cuts and cheese
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings