Styrian Rahmfleck with Minced Meat | Crispy from the Oven

For the dough, stir approx. 160 ml of lukewarm water with the fresh yeast and a pinch of sugar in a bowl until the yeast has dissolved. Mix the smooth wheat flour with 1 tsp of fine salt in a mixing bowl, add the yeast mixture, and knead into a smooth, elastic dough. Cover and let rest in a warm place for approx. 45 minutes until doubled in volume.

Meanwhile, peel and finely chop the onions and garlic. Heat the clarified butter in a pan and brown the minced meat until crumbly. Add the onions and garlic and sauté for approx. 3–4 minutes. Season generously with salt, pepper, marjoram, and caraway seeds. Remove from the heat and allow to cool slightly.

Stir the sour cream until smooth and season with a pinch of salt and pepper. Finely grate the mountain cheese.