Hannover recipes with minced meat – soup with dumplings, vegetarian kibbeh, Königsberger fillet

Hanover. What do you do with minced meat? A simple meatball or bolognese sauce always works. Robert Awakjan, head chef at Schubert’s brasserie in Südstadt, has four ideas in mind. Soup meatballs, Königsberg fillet, steak tartare and even a vegetarian version are served with her recipes.

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Robert Awakjan has a tip: “You can use the stock from the tartare recipe to make homemade mixed pickles.” Pour the hot broth over the pieces of carrot, cauliflower or pearl onion, cover and leave to cool.

Vegetable soup with meatballs

Vegetable soup with meatballs.

Vegetable soup with meatballs.

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Wash and peel the vegetables and cut into thin slices if desired. Heat the oil in a saucepan and sauté the vegetables. Pour in the stock and cook for about 10 minutes.

Meanwhile, peel the shallots and cut them into fine dice. Put the minced meat in a bowl, mix the chopped shallots, egg yolk and breadcrumbs into a homogeneous mass. Then crush the small dumplings with wet hands and leave them in the soup for another 10 minutes. Caution: the soup should not boil too much, so it should be smooth. Serve with soup filling in deep dishes, garnish with chives.

Ingredients for 4 servings

200 grams of carrots

200 grams of turnips

4 celery sticks

3 tablespoons of oil

1 liter of vegetable broth

Salt pepper

300 grams of beef

1 shallot

1 egg yolk

2 tablespoons of breadcrumbs

onion

Beef steak tartare with pickled beets

Peel and thinly slice the yellow beetroot, peel the beetroot and remove the thin strips with a vegetable peeler (gloves recommended!). Bring all the stock ingredients to a boil, remove from the heat, pour the hot stock over the beets in separate bowls and leave for 30 minutes.

Beef steak tartare with pickled beets.

Beef steak tartare with pickled beets.

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For the tartare, peel and mince the shallots. Finely chop the gherkins, capers, sun-dried tomatoes and anchovies. Cut the meat into small pieces with a sharp knife and chop very finely.

Knead the meat with the shallots, anchovies, capers and half of the pickles. Mix with olive oil. Season the tartare with salt, pepper, mustard, paprika, ketchup, cognac, salt and pepper. Place a frying pan and let it heat up, divide the beef tartare steaks into four equal parts and cook on both sides (1-2 minutes on each side).

Ingredients for 4 servings

For pickled beets:

1 yellow beet

1 beetroot

100 milliliters of vinegar

200 grams of sugar

300 milliliters of water

1 bay leaf

3 coriander seeds

1 teaspoon mustard seeds

For the beef tartare:

30 grams of shallots

30 grams of pickles

30 grams of anchovy slices

1 teaspoon capers

600 grams of beef (e.g. beef fillet, steak)

2 tablespoons of olive oil

1 tablespoon Dijon mustard

1 teaspoon sweet paprika

3 sun-dried tomatoes, chopped

1 Worcestershire sauce

1 tablespoon tomato ketchup

1 cognac or brandy

Salt, pepper to taste, cress

To serve, wrap the beetroot in ribbons and form the cylinders with the yellow beetroot, spread it all over the steak and garnish with the cress and the rest of the pickles.

Königsberger beef fillet with yellow beetroot and macair potatoes

Cut the veal fillet in half lengthwise and season with salt and pepper. Finely chop the anchovies and capers and add to the minced meat. Cut the shallots into small pieces and sauté them in butter. Squeeze the roll well and add to the minced meat mixture along with the shallots and egg, mix well and season with salt and pepper.

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Place the film on the work surface and spread the minced meat in a rectangular shape, place the veal fillet on top and roll it up. Wrap again in aluminum foil. Boil water in a saucepan and cook the roll for about 20 minutes.

Königsberger beef fillet with yellow beetroot and Macair potatoes.

Königsberger beef fillet with yellow beetroot and Macair potatoes.

For the caper sauce, peel the shallots, cut them into small pieces and saute in butter, add flour, deglaze with meat stock and cream. Cook for about 15 minutes, salt, pepper and nutmeg. At the end add a spoonful of capers and a little white wine. Stir in the lemon zest.

Wash and halve the yellow beetroot. Peel the eighth onion. Roughly chop the garlic. Place a large piece of aluminum foil on a baking sheet. Place the bulbs in the center, scatter the thyme, garlic and onion sprigs around. Season with salt and pepper, pour over the olive oil. Preheat the oven to 230 degrees. Cover the vegetables with aluminum foil. Bake on the middle rack of the tray for about 45 minutes. Then carefully remove the skin from the beetroot, cut the tubers into slices or cubes.

Ingredients for 4 servings

To make the veal fillet:

240 grams of beef fillet

1 anchovy

2 tablespoons of capers

250 grams of ground beef

3 shallots

30 grams of butter

½ stale bread, soaked

1 egg

cling film

For the caper sauce:

100 grams of butter

1 shallot, finely chopped

2 tablespoons of flour

150 milliliters of beef broth

1 lemon

1 tablespoon capers

100 milliliters of cream

For those beets:

8 yellow beets (with skin)

1 large onion

3 large cloves of garlic

4 to 6 sprigs of thyme

Flor de Sel

freshly ground black pepper

10 tablespoons of olive oil

For Macaire potatoes:

800 grams of potato flour

nutmeg

2 egg yolks

80 grams of streaky bacon

1 shallot

3 sprigs of parsley

1 teaspoon butter

Salt pepper

Butter for frying

Peel the potatoes, roughly cut into pieces. Cook in boiling salted water for 15-20 minutes. Drain, spread on a baking tray and leave to steam in the oven at 120 degrees for 10 minutes. While still hot, mash the potatoes in a bowl with a potato masher and quickly whisk in the egg yolks. Add butter, a pinch of salt and nutmeg and mix well. Finely chop the bacon and shallots, finely chop the parsley. Fry the diced bacon in a pan over medium heat until crispy. Add the butter and shallots, cook, stirring, until the shallots are soft. Add the parsley to the pan and season with salt and pepper. Add the bacon mixture to the potato mixture and mix well.

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On a lightly floured work surface, roll the potato mixture into a round 24-25 cm long and cut it into 12 slices. Shape the slices into equal balls with your hands. Heat the clarified butter in a large frying pan, fry the potato chips in batches until golden brown.

also read

Vegetarian: Kibbeh with seitan, chopped Hokkaido and celery

Kibbeh is a very common Middle Eastern dish. Place the couscous in a bowl, season the water with a little salt and cumin and bring to a boil, then pour in the couscous and leave for 15 minutes. Cut the onion and garlic into small pieces and fry them in a pan with a little oil. Place the meat grinder and pass the couscous first and then the onion. Roast the pumpkin seeds briefly and finely chop them. Mix all the other ingredients and season to taste. Divide the dough into eight balls and then shape them into Schupfnudeln.

Vegetarian: Kibbeh with seitan, chopped Hokkaido and celery.

Vegetarian: Kibbeh with seitan, chopped Hokkaido and celery.

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For the side dishes, cut the pumpkin in half, remove the core and cut the flesh into large pieces. Boil one half with a little pumpkin seed oil and a pinch of water and salt until soft and then puree. Pass the other half raw through a meat grinder. Then mix the puree with the raw pumpkin and make a kind of tartare. Season with chopped pumpkin seeds, salt, chili flakes and raz el hanout.

Blanch the celery stalks with a vegetable peeler and soak in cold water for 20 minutes, drain and sprinkle with a little salt. Put the oil in a saucepan and heat it to 180 degrees, then gradually fry the kibbeh. Place on plates along with the squash and celery.

Ingredients for 4 servings

250 milliliters of water

125 grams of couscous

100 grams of vegan minced meat

1 small onion

2 cloves of garlic

1 tablespoon yeast flakes

2 tablespoons of pumpkin seeds

Salt pepper

cumin

1 liter of oil for frying

meat grinder

For the supplement:

1 Hokkaido pumpkin

1 tablespoon pumpkin seeds

3 tablespoons of pumpkin seed oil

Salt

mild chili flakes,

Raz el Hanout

2 celery sticks

Want more recipes?

Oliver Hodemacher (Mövenpick), Jörg Lange (Hotel Lindenkrug), Rebecca Nonnast (Vier Jahreszeiten) and Robert Awakjan (Schuberts Brasserie) take turns cooking in the Saturday print and digital editions of Neue Presse.

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