Bacon mince medallions

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Soak the pretzel rolls in water. Clean and wash the leek and cut into rings. Peel and finely chop the onions. Put the bacon strips in a hot pan without fat and let them crisply drain on kitchen paper, put 1 tablespoon aside.

2. 2

   Squeeze the bread well, knead with minced meat, half of the onions, mustard and the rest of the bacon. Season with salt and pepper. Form 4 large medallions. Wrap 2 slices of bacon around each and pin them with 2 toothpicks.

3. 3

   Cook the pasta in boiling salted water according to the instructions on the packet. Heat 1 tablespoon of oil in a pan. Fry medallions on each side for 5-6 minutes. Heat 1 tablespoon of oil in a saucepan and sauté the remaining onions.

4. 4

   Add the leek and steam briefly. Add cream and 350 ml water, bring to the boil, stir in broth. Stir in sauce thickener and season with salt and pepper. Let simmer for 2-3 minutes. Wash parsley, dab dry, put aside some for garnishing, chop the rest finely.

5. 5

   Drain the pasta, let it drain. Remove toothpicks. Arrange medallions with noodles and cream leek. Sprinkle with bacon and parsley and garnish.

Nutrition Facts

KCAL
860 kcal

CARBS
51 g

FATS
53 g

PROTEINS
42 g