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Minced Meat Patties with Creamed Green Beans | Viennese Tavern Classic
(0)
45 min
Under an hour
Gurkerl Küche
Ein herzhafter Wiener Wirtshausklassiker für kühle Tage: Saftige, goldbraun gebratene Fleischlaibchen mit frischem Majoran und Knoblauch, serviert auf cremig-säuerlichen Rahmfisolen mit feinem Dille-Aroma. Deftige österreichische Hausmannskost in Perfektion.
Ingredients
Preparation method
Preparation
Peel and finely chop the onion and garlic cloves. Heat 1 tbsp of clarified butter in a small pan and sauté the diced onion and garlic until translucent, then let cool briefly.
Wash the fresh green beans, trim the ends, and cut in half depending on size. Blanch in boiling salted water for about 8 to 10 minutes until tender-crisp, then immediately shock in ice-cold water to preserve their vibrant green colour.
Prepare & fry meat patties
In a large bowl, thoroughly mix the minced meat with the egg, breadcrumbs, sautéed onion and garlic, mustard, marjoram, sweet paprika powder, 1 tsp of salt, and a generous pinch of pepper. Let the mixture rest for about 10 minutes.
Chef's tip
For especially tender patties, part of the breadcrumbs can be replaced with a bread roll soaked in milk and squeezed dry.
In the oven at 80 °C, the patties stay perfectly juicy and finish cooking gently while the creamed green beans are completed.
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