Minced Roast

For the minced meat roast, first coarsely chop the bread and soak in milk.

Peel onions and garlic, chop finely. Finely dice bacon. In a frying pan, fry bacon in 1 tablespoon lard, add onions and sauté until light yellow, then add finely diced garlic. Allow to cool.

Squeeze out the breadcrumbs, put them together with the eggs and minced meat into a large bowl and knead (preferably with the dough hook of a food processor) to a smooth meat dough. Salt, season with pepper, add oregano, thyme and cilantro and incorporate the onion and bacon mixture. Add seasoning as the last step. Preheat the oven to 200 degrees. Form an elongated, thick roll from the mince. On the kitchen stove, in a frying pan, render 2 tablespoons of lard and brown the minced roast on all sides.

Carefully remove the minced meat, sauté the braised vegetables, briefly add the paradeis pulp and extinguish with clear soup.

Put the minced roast back into the pan, steam in the stove for about 45 minutes, after 15 minutes reduce the temperature to 180 °C. Next, strain the meat juices, keep the minced roast warm in the switched-off oven, degrease the roast juices, stir through with the sour cream or crème fraîche, boil up briefly if necessary and season.

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