Gehacktes Nach Dresdener Art - Recipe

GEHACKTES NACH DRESDENER ART

One pound bottom round ground (all fat removed and ground twice). Do this at home, if possible, with a grinder or food processor, as cleanliness is guaranteed.

1/2 to 1 cup finely chopped red onion
raw egg yolk
1/4 to 1/2 teaspoon red wine vinegar
salt and pepper, to taste
small bunch curly leaf parsley, chopped
capers (optional and on the side)
German-style sourdough ryebread with or without caraway seeds (kümmel), thinly sliced

Mix beef, onion, vinegar, egg yolk, salt and pepper and some of the parsley saving the rest for decoration of prepared meat. Serve with buttered rye bread and capers.

This is a traditional Christmas Eve recipe in the Hermsdorf Family. Amounts of all ingredients are approximate, as this recipe is traditionally prepared without using exact measurements.

Submitted by: Conrad Hermsdorf

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Gehacktes Nach Dresdener Art

· Dec 20 · #88266

Mike (Illinois) says:

My family has the same christmas tradition. I was beginning to think that we were the only ones!

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· Jan 15 · #119188

Darcy (Nebraska) says:

This is a Christmas tradition in our family too, only the part of the country I hail from adds a fair amount of seasoning, onions and celery mixed in and served on a cracker. We call it Tiger Meat, I've also heard it refered to as Wildcat, depends on where your German ancestors landed.

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· Jan 4 · #151045

Karen (Michigan) says:

My mom, who was born and raised in Magdeburg, Germany, and came to the U.S. in 1948, used to make this for us, and we loved it. She always called it gehaktes. It's been almost 50 years since I've had it. Thanks for the memory.

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