False hare with parsley potatoes

Name: False hare with parsley potatoes
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 4 Eggs; 1 kg mixed minced meat; 1 TABLESPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Onions; 1 TABLESPOON Tomato paste; 200 ml Vegetable broth (instant); 1 TABLESPOON Flour; 5 TABLESPOONS Whipped cream; 3 Stem(s) Parsley

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
4 Eggs
1 kg mixed minced meat
1 TABLESPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Onions
1 TABLESPOON Tomato paste
200 ml Vegetable broth (instant)
1 TABLESPOON Flour
5 TABLESPOONS Whipped cream
3 Stem(s) Parsley

Directions

1
Soak the buns. Boil 3 eggs hard. Then rinse and peel them. Knead minced, raw egg, squeezed roll and mustard. Season with salt and pepper. Shape for frying, putting the boiled eggs in the middle.
2
Place on a baking tray. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 60 minutes. Peel onions and cut into eighths. After 30 minutes place them on the baking tray. After another 20 minutes add tomato paste, deglaze with broth. Keep the roast warm. Dissolve roast with 200 ml water, pour through a sieve. Bring to the boil briefly. Stir flour and cream until smooth and thicken the stock with it. Cook for about 2 minutes while stirring. Season to taste with salt and pepper. Wash and chop the parsley.
3
Bring to the boil briefly. Stir flour and cream until smooth and thicken the stock with it. Cook for about 2 minutes while stirring. Season to taste with salt and pepper. Wash and chop the parsley. Cut the roast open and arrange it sprinkled with the parsley. Serve with the sauce. Boiled potatoes taste good with it