Baked Viennese Fleischfleckerl | Hearty Alpine Classic

Preheat the oven to 190 °C top/bottom heat. Bring plenty of salted water to a boil in a large pot and cook the Fleckerl pasta al dente according to the package instructions (approx. 7-8 minutes). Then drain and briefly set aside.

Finely chop the onions and garlic. Wash the fresh parsley, shake dry and finely chop. Coarsely grate the Bergkäse cheese.

Melt the butter in a large pan. Sauté the chopped onions over medium heat until translucent. Add the mixed minced meat and garlic, and fry vigorously while stirring until the meat is nicely browned and crumbly.