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Bavarian Pretzel & Minced Meat Skillet | Hearty in 20 Minutes
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20 min
Quick
Knuspr-Küche
Bayerische Wirtshaus-Gemütlichkeit für den Feierabend: Knusprig in Butter geröstete Brezenwürfel, herzhaft gebratenes Hackfleisch und zarter Lauch in einer feinen Schmandsauce, gekrönt von geschmolzenem Bergkäse. In nur 20 Minuten deftig auf dem Tisch!
Preparation method
Preparation
Cut the pretzels into bite-sized cubes (approx. 1.5–2 cm). Peel and finely dice the yellow onion and garlic cloves. Trim the leek, wash thoroughly, and cut into thin half-rings. Coarsely grate the mountain cheese. Rinse the fresh parsley, shake dry, and finely chop.
Frying & Braising
Heat 1 tbsp rapeseed oil in a large pan over medium to high heat. Add the mixed minced meat and fry while stirring for 4–5 minutes until crumbly and nicely browned. Season with 1 tsp fine table salt, 1/2 tsp ground black pepper, and a pinch of ground caraway. Remove from the pan and set aside briefly.
Melt the unsalted butter in the same pan over medium heat. Add the prepared pretzel cubes and fry for 3–4 minutes on all sides until golden brown and wonderfully crispy. Remove the pretzel cubes as well and set aside briefly.
Chef's tip
Pretzel tip: If the pretzels are from the previous day and already slightly dried out, they will absorb the flavours perfectly during frying and stay wonderfully crispy on the outside.
Cheese tip: For an even more aromatic flavour, a robust, aged hay-milk mountain cheese from the Allgäu or the Bavarian Alps is recommended.
110 min
Masterpiece
