Brandy is often used to create quick sauces, but put a little into the meat as well and you get a little extra taste in a quick and easy dinner.
Serves 4
- 12 oz. of ground round
- 4 T. quark or thick yogurt
- 1/2 c. fine, dry bread crumbs, divided
- 1/2 c. brandy, divided
- 1 tsp. hot Hungarian paprika powder, or to taste
- Salt
- Pepper
- 8 cubes of cheese, optional (about 1/2 inch by 1 inch)
- 4 T. crème fraiche
- 4 pieces of bread, toasted before serving
- 4 lettuce leaves, washed and dried
- 2 T oil for frying
Mix the ground round with the quark, 1/4 cup of the bread crumbs, 3 tablespoons of brandy and the paprika, salt and pepper to taste. Make 4 round balls, put 2 cubes of cheese in the middle and cover completely with the meat mixture. Flatten the meat patties to 1 inch thickness.
Heat 2 tablespoons of oil in a frying pan. Dredge the meat patties in the remaining bread crumbs and brown the meat patties on both sides (about 5 minutes each side). Remove from pan and keep warm.
Pour the rest of the brandy into the pan and stir, incorporating all the browned bits on the bottom. Add the crème fraiche and stir, but do not boil. Add salt and pepper to the sauce to taste.
Plate the food by placing a lettuce leaf on each piece of toast, a meat patty on that and pouring the sauce over the meat to serve. Serve immediately.
