Herb minced beef with carrots, spring onions and vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Wash parsley and marjoram, dab dry and chop except for something to garnish. Peel and finely chop the onions. Squeeze the bread roll and knead with minced meat, egg, chopped herbs, except for a teaspoon, diced onions, salt, pepper and mustard.

2. 2

   Form an oblong loaf and place it in a fat pan rinsed with water. Bake in a preheated oven (electric cooker 200 ° C/ gas: level 3) for 50 minutes. Cut the remaining onions into quarters, clean and wash the carrots and cut them into two to three centimetre long pieces.

3. 3

   Spread onions and five to six carrot pieces around the meatloaf halfway through the frying time. Add half of the stock and fry until done. Clean and wash the spring onions and cut them into diagonal pieces.

4. 4

   Covered carrots and cook in little boiling salted water for 15 minutes. Add spring onions after 10 minutes and cook with; drain and keep warm. Remove the meatloaf, wrap in aluminium foil and leave to rest for a few minutes.

5. 5

   Pour frying stock through a sieve into a pot. Dissolve the roast with the remaining stock and pour into the stock. Bring to the boil, stir in the sauce thickener and bring to the boil again. Stir in crème fraîche and season with salt and pepper.

6. 6

   Heat the fat in a pot and toss the vegetables in it. Cut the meatloaf into slices and arrange on the vegetables. Sprinkle with remaining herbs and garnish. Serve with extra sauce. Young potatoes taste good with it.

Nutrition Facts

KCAL
690 kcal

CARBS
24 g

FATS
46 g

PROTEINS
35 g