Gehacktes mit Hörnli und Apfelmus(Hoernli)
The Swiss classic. Great in winter after a day of skiing. Make enough...This is very delicious For a more modern version or alternative version. add a little cayenne pepper. A finely chopped carrot around 50 grams. Take a full bodied red wine to work with in the sauce 1 dL. 470 grams apple sauce. Use a lime instead of a lemon. When finished cooking add a finely chopped half sauer apple to the sauce. Sprinkle some on top. A little lime zst can pep it up further with lots of nice aromsas. If needed add a little brown sugar and pepper to taste. Add the end add the butter (additional 15 grams to bind the sauce). Use a not too hard! (They melt less easy in many cases)mature cheese to cover the Hoernli. For extra creamyness you add a small dollup or driyyle of mascaprone or slow whipped cream with a little black pepper and a pinch of salt. Serve when mixing the hoernly with a little cheese.En Guette!
≈ 810 kcal · 45 g protein · 85 g carbs · 28 g fat — AI estimate per serving
Ingredients
Method
- 1
Peel the apples, remove the core and quarter/cut in chunks. Put in a pan with 1dl water. Add the sugar and cinnamon. Gently cook and leave simmering for 15 - 20 minutes. Remove the cinnamon stick and cool down. If you want use a blender to gently smoothen the apple sauce.
- 2
Fry the onions gently in butter. Add beef, tomatoe puree, wait untill nice and brown then add the beef stock and wine, bay leaves, thymian, marjolan, paprika. Cook for 10 minutes and add salt and pepper to taste. Cook the noodles to direction or per liter of water add 8 - 10 grams of salt.
