Falscher Hase
(False Hare) Recipe

Origin: Germany      Period: Traditional

Ingredients:

225g lean minced beef
225g lean minced pork
1 onion, finely chopped
3 tbsp breadcrumbs
3 tbsp cold water
2 eggs
1/2 tsp salt
1 tsp paprika
1 tsp prepared mustard
2 tbsp parsley, chopped
3 hard-boiled eggs, peeled
4 slices of bacon
4 tbsp vegetable oil
240ml beef stock

For the Sauce:
60ml hot water
1 tsp cornflour (cornstarch)
60ml water
120ml sour cream

Falscher Hase
(False Hare) Preparation:

Method:

In a bowl, comine the meat, onion, breadcrumbs, cold water and eggs. Mix thoroughly then add the salt, paprika, mustard and parsley. Stir to combine then turn onto a work surface and shape into a square about 22cm x 2ccm in size.

Arrange the whole hard-boiled eggs in the centre of the meat patty then fold the free sides over the eggs and carefully shape the construct into a loaf then set aside.

Chop half the bacon and gently fry in a flame-proof casserole dish until they release their fat. Now add the meatloaf and gently fry on all sides until evenly browned. Cut the remaining bacon into strips and layer over the top of the meatloaf then place the casserole, uncovered, in an oven pre-heated to 180°C and bake for about 45 minutes, or until cooked through.

Whilst the meatloaf is cooking gradually add the beef stock to the casserole, pouring it over the meatloaf. As the meatloaf roasts brush occasionally with the beef stock to prevent drying out. When ready remove the meatloaf to a plate, cover with foil and set aside to keep warm.

Transfer the casserole dish to the hob, add 60ml water and stir to deglaze the pan. Bring the mixture to a gentle boil then whisk the cornflour with the 60ml cold water to form a smooth slurry. Add this to the pan and whisk to combine. Continue cooing until the mixture is thick and bubbly then remover the pan from the heat and stir-in the sour cream. Allow the sauce to warm through then slice the meatloaf, arrange on plates and place the sauce in a bowl or gravy boat to be served alongside.

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