Minced steaks à la cordon bleu

Name: Minced steaks à la cordon bleu
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Bread rolls from the previous day; 1 medium onion; 500 g mixed minced meat; 1 Egg (Gr. M); 7-10 Tbsp salt, pepper; 7-10 Tbsp Sweet peppers; 2 discs (approx. 80 g) medieval Gouda cheese; 2 discs (approx. 50 g) boiled shoulder of ham; 1-2 TABLESPOONS Oil; 250 g ribbon noodles; 2 packages (300 g each) Frozen buttered vegetables with fine; 7-10 Tbsp Herb sauce; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Bread rolls from the previous day
1 medium onion
500 g mixed minced meat
1 Egg (Gr. M)
7-10 Tbsp salt, pepper
7-10 Tbsp Sweet peppers
2 discs (approx. 80 g) medieval Gouda cheese
2 discs (approx. 50 g) boiled shoulder of ham
1-2 TABLESPOONS Oil
250 g ribbon noodles
2 packages (300 g each) Frozen buttered vegetables with fine
7-10 Tbsp Herb sauce
7-10 Tbsp Parsley

Directions

1
Soak the buns. Peel and finely chop the onion. Knead minced, squeezed out roll, onion, egg, salt, pepper and paprika. Form 8 minced steaks from the dough
2
Cut cheese and ham slices in half. Place 1 slice on each of 4 minced steaks in the middle, leaving an edge free all around. Cover each with 1 minced steak and press the edges firmly together. Fry the minced steaks in hot oil for approx. 4 minutes on each side
3
Cook the pasta in plenty of boiling salted water for about 8 minutes until al dente. Put frozen buttered vegetables in a pot with a good 100 ml of water, bring to the boil. Steam covered for about 8 minutes, stir several times. Drain noodles and mix with vegetables. Arrange and garnish everything