Minced Steaks with Apple Stuffing – Appenzell

Rinse apples, cut out core (apples whole! ), cut rings about 1 cm thick (2 per person), save remaining apple for sauce.

Steam apple rings briefly on both sides in butter, remove.

Roughly cut bread, pour hot water over, let swell, then squeeze well. Peel onion and garlic clove, chop with parsley, mix with bread and eggs to mince, season well.

To form the minced steaks, divide the quantity into portions (two per person), halve each portion again and form a slice from it with wet hands. Place an apple ring on top, cover with a second meat slice and press the edges well smooth. Shape all the steaks in this way.

For the sauce, mix the sour cream with the milk, spices and horseradish. Cut the remaining apple into very small cubes, sprinkle with the juice of one lemon and mix into the sauce. Leave the sauce to cool with the lid closed.

Fry the minced steaks in oil in a pan for 4 to 5 minutes on each side Arrange two pieces per person, add a coffee spoon of sour cream sauce on top and bring to the table immediately Serve with a salad

Tip: Cook only with high-quality spices – they are the be-all and end-all of a good dish!

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