Alpine dishes with minced meat

Alpine dishes with minced meat

The gastronomic preferences in the Alps are multifaceted and diverse, as are the culture and traditions of the region. People in  Switzerland, Italy, Germany and France  have unique culinary preferences specific to different regions, but  at the same time they have a lot in common in their kitchens.

One of the connecting links is that in the harsh climatic conditions of the mountain the food is very nutritious, and in this characteristic the minced meat dishes fit perfectly.

Among the most famous of them are:

  • Ghackets And Horns
  • Minced veal bellevoir
  • mustard meatballs, etc.

Алпийски ястия с кайма

Mustard meatballs with potato Stampf

Necessary products for meatballs:

  • 600 g minced pork or mixture
  • 50 g smoked bacon
  • 1 egg
  • 1 teaspoon mustard
  • 3 tablespoons breadcrumbs
  • 1 tablespoon fennel seeds
  • 1 shallot
  • 1 clove garlic
  • sol
  • pepper
  • olive oil

For the mustard sauce are needed – beef broth, cream, potato starch, pepper and salt.

Method of preparation

Cut the bacon into small cubes  Peel and finely chop the onion and garlic. Heat a pan over medium heat and  fry the bacon in 1 tablespoon of olive oil  until crispy, then remove from the pan and allow to cool.

Stew onions and garlic  in the same fat over low heat for  1 minute , remove and leave to cool briefly.  Wipe the pan with kitchen paper  and briefly toast the fennel seeds in it until they begin to spread their scent. Place the fennel seeds on a board and cut or grind them as finely as possible.

Put the minced meat in a bowl  and add the egg, breadcrumbs, mustard, bacon and onion-garlic mixture and season with black pepper and, if necessary, salt. Mix well and  form balls of minced meat.

Prepare a bowl of water  and moisten your hands before shaping the balls. They should be slightly smaller than a table tennis ball.

Алпийски ястия с кайма

Put a large pan on the stove and  let it heat over a moderate heat . Pour a little olive oil into the pan and fry the balls briefly on all sides, then  reduce the heat and continue to fry  for a few more minutes until completely cooked.

As soon as  the balls are ready,  take them out of the pan and set them aside while they are still warm. In the same pan  you can prepare mustard sauce for the meatballs.

Raise the hob again to a moderate heat,  pour the beef broth into the pan and use a scraper to separate the frying residue from the bottom. Add cream and grainy mustard,  mix well and bring to a boil.

Put the stove on low heat  and let the sauce simmer for  3-4 minutes . If you like the sauce a little thicker, dissolve a little cornstarch with  2 tablespoons of water  and add to the sauce, stirring well.

Season the sauce with salt and pepper  and put the meatballs in it again to taste good. Turn the balls  2-3 times in the sauce.  Serve with Potato Stampf and optionally with stewed peas.

Алпийски ястия с кайма

How to prepare Potato Stampf for garnish?

Necessary products for 4 servings:

  • 1 kg of potatoes
  • sol
  • milk
  • butter
  • white pepper (preferably freshly ground)
  • nutmeg

Method of preparation

Peel a squash, grate it and slice the potatoes. Boil them in salted water for  about 20 minutes.  Squeeze the water from the  boiled potatoes.

Heat the milk and butter  in a large saucepan. Transfer the potatoes to the hot milk and mix well with a hand-held potato press or a wooden spoon .

Do not use a blender or mixer  to prevent the puree from becoming sticky. Season with salt, pepper and nutmeg and  keep warm until serving.  Optionally sprinkle a little red pepper on the finished puree.

Алпийски ястия с кайма

There are  different options for adding additional flavors or aromas,  such as truffle oil or pesto. If desired, you can add half a cup of whipped cream to the puree. You can also sprinkle  20 g  roasted pine nuts on the potato Stampf.

Ghackets And Horns

Ghackets Und Hörnli, or in other words  minced pasta,  supplemented with apple puree, are among the most famous and  popular Swiss dishes for everyday . This culinary classic is quick and easy to prepare and is often served in alpine homes. Another advantage of  the dish is that it is cheap.

Necessary products:

  • 500 g ground beef
  • frying oil
  • 1 onion, finely chopped
  • 1 diced carrot
  • celery, cut into cubes
  • 3 tablespoons tomato paste
  • 250 ml. Red wine
  • 200 ml. meat broth
  • 1 tsp red pepper
  • 1 bay leaf
  • thyme leaves
  • salt and pepper to taste
  • 500 g of pasta

 Method of preparation

 Heat the butter in a pan  Fry the minced meat for about  3 minutes  and remove.

Briefly sauté the onions, carrots and celery in the same pan,  heat the tomato puree for a while.  Pour in the wine and broth, add the red pepper, bay leaf and  fried meat.  Bring the sauce to a boil, cover and simmer. in  about 30 minutes . Add the thyme, season the sauce.

Cook the pasta in salted water  until done  al dente , drain them and serve with the prepared minced meat. A suitable addition to the dish is  apple puree and grated cheese.

Алпийски ястия с кайма

Minced veal bellevoir

Minced beef bellevoir is one of the favorite national dishes of Switzerland. Swiss butchers sell beef for this dish already minced,  grind it in special machines,  which bring it straight into strips of a certain width.

Алпийски ястия с кайма

Necessary products:

  • 3-4 beef cutlets or ground minced beef
  • 6 tablespoons butter
  • 3 tablespoons chopped shallots
  • 1/4 cup brandy
  • 1/4 cup flour
  • Salt to taste
  • Ground white pepper
  • 1 1/3 glasses of dry white wine, preheated
  • 1 cup cream
  • 1 tablespoon chopped parsley

Method of preparation

You can prepare the Swiss specialty from  minced or chopped beef . If you prepare the minced meat yourself, remove the fat in advance, if any.

Fry the finely chopped onion for about 3 minutes  or until golden. Add the minced beef to the pan. Cook, stirring constantly, for  2 minutes.  Drizzle with brandy to  flambé,  and when the flame subsides, sprinkle the flour over the veal. Stir and  sprinkle with salt and pepper.

Add the hot wine and the heated cream.  Cook over low heat, stirring constantly,  until the mixture reaches exactly the boiling point and thickens. Sprinkle  ready-to-serve meat  with chopped parsley and serve hot immediately.

The dish must be  prepared quickly and immediately before  serving, otherwise the meat will harden.