Pepper hacksteak

Name: Pepper hacksteak
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 discs Toast; 1 Onion; 500 g Minced beef; 1 egg (size M); 1 TEASPOON Salt; 2 TEASPOONS medium hot mustard; 8 discs Bacon (à approx. 12 g); 2-3 TABLESPOONS Oil; 1 coated tablespoons of black and white peppercorns; 20 g Butter; 4 TABLESPOONS Cognac; 100 g Whipped cream; 300 ml Vegetable broth; 1-2 TABLESPOONS dark sauce thickener; 1 pinch Sugar

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 discs Toast
1 Onion
500 g Minced beef
1 egg (size M)
1 TEASPOON Salt
2 TEASPOONS medium hot mustard
8 discs Bacon (à approx. 12 g)
2-3 TABLESPOONS Oil
1 coated tablespoons of black and white peppercorns
20 g Butter
4 TABLESPOONS Cognac
100 g Whipped cream
300 ml Vegetable broth
1-2 TABLESPOONS dark sauce thickener
1 pinch Sugar

Directions

1
Soak bread in water. Peel and finely chop the onion. Squeeze the bread. Knead minced meat, bread, onion, egg, salt and mustard in a bowl. Form 8 flat meatballs from the mince mixture. Wrap a slice of bacon around each edge.
2
Heat the oil in a large pan and fry the meatballs for 3-4 minutes on each side. In the meantime, crush pepper coarsely in a mortar. Turn the bacon edges of the meatballs briefly in the hot oil. Remove from the pan and keep covered and warm.
3
Put butter into the pan, melt, deglaze with cognac, cream and stock, bring to the boil, simmer for about 2 minutes. Stir in the sauce thickener and let it simmer for about 1 minute while stirring. Season to taste with salt and sugar.
4
Arrange 1 meatball and some sauce sprinkled with crushed pepper on each plate. Garnish with thyme as desired. Add the remaining meatballs and sauce.