Simple and Quick Dinner

By Tomasz Strzelczyk · 60 min

Ingredients

Instructions

1. Mix the ground beef with a pinch of salt and pepper and set aside.
2. Make the filling: finely chop the pickled cucumbers, the white part of the leek, the red onion and the smoked bacon, then mix them in a bowl with the hot mustard, a little salt, freshly ground pepper and a spoonful of marjoram.
3. Shape a small ball of the beef and flatten it into a patty on a sheet of cling film. Place a portion of the filling in the centre, then wrap the meat around it, closing it in the film and twisting it into a tight ball.
4. Unwrap the ball, flatten it gently into a patty, and repeat with the rest of the meat, making the patties slightly smaller if the meat runs short.
5. Heat oil in a pan until very hot, then fry the patties until they are well browned and set on the underside, turning them only once they release easily.
6. Pour over the vegetable broth with the dried mushrooms, add a bay leaf and a few allspice berries, and season with freshly ground pepper.
7. Reduce the heat to low, cover and simmer for about 25 to 30 minutes until the patties are cooked through.
8. For the sauce, melt 1 tablespoon of butter in another pan, fry the diced onion until softened, sprinkle in 1 tablespoon of flour and cook for 2 to 3 minutes. Stir the roux into the sauce and simmer for about 3 to 4 minutes until thickened, then serve.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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OnionMushroomRed onionGround beefBaconPickleLeek