BAKONY MINCED MEAT
40 g [about a pound] of lean ground pork2 large slices of light rye bread
1 egg
salt and pepper to taste
1/2 tsp Hungarian paprika
2 Tbsp extra virgin olive oil
1/4 medium onion, diced
1 garlic clove, minced
4 medium large red potatoes
2 Tbsp full fat sour cream
1 egg yolk
scant 1/8 tsp freshly grated nutmeg
salt and pepper to taste
2 Tbsp butter, melted
• Place the ground pork in a large bowl.
• Slightly dampen the bread [do not soak it though] with water and crumple it up with your fingers.
• Add the crumpled bread to the bowl and kneed it into the meat until the bread and meat are indistinguishable.
• Add the egg and season with salt, pepper and the paprika.
• Knead to combine. At first the egg may make the mixture a little wet, but keep kneading it until the mixture becomes smooth and uniform.
• Dice the onion.
• Add 2 Tbsp olive oil to a non stick fry pan.
• Place on medium heat and sauté the onions until soft and tender.
• Add the soft onions and the fresh minced garlic to the bowl.
• Kneed to combine.
• Spray an oven proof dish.
• Form a round mound from the meat mixture and place it on the prepared pan.
• Bake it at 350F for 45 minutes.
• Meanwhile peel and chop the potatoes and cook them until soft.
• In a small bowl combine the sour cream, egg yolk and the freshly grated nutmeg and then set this aside.
• Remove the meat from the oven and transfer to a plate.
• Discard the fat and the juices that have collected in the pan.
• Spray the pan again and put the meat back in the pan.
• Drain the potatoes and mash them.
• Add the sour cream mixture to the potatoes and whip them up with a wooden spoon.
• Spread the mashed potatoes all over the meat.
• Melt 2 Tbsp of butter and pour it over the mashed potatoes.
• Raise the oven temperature to 375F and return the pan to the oven.
• Bake until the mashed potato begins to get a bit of colour.
• Slice into four wedges and serve.
