Berliner Buletten mit Senfsoße

Instructions

1. Squeeze excess milk from the soaked bread. In a large bowl, combine both minces, squeezed bread, egg, finely diced onion, salt and pepper. Mix thoroughly until well combined.
2. Shape into 8–10 round, slightly flattened patties (Buletten are flatter than typical meatballs, about 2 cm thick and 6 cm diameter).
3. Heat the clarified butter in a large skillet over medium heat. Fry the Buletten in batches for 4–5 minutes per side until deeply browned. Remove and keep warm.
4. Pour any excess fat from the pan leaving about 1 tablespoon. Add the beef stock and bring to a simmer, scraping up any browned bits.
5. Stir in the cream and mustard. Simmer for 5 minutes until the sauce thickens to a coating consistency.
6. Return the Buletten to the sauce and simmer gently for 3 minutes to warm through.
7. Sprinkle with chopped parsley and serve with mashed potatoes (Kartoffelpüree) and red cabbage (Rotkohl).

Related Recipes

• Munich Leberkäse mit Bratkartoffeln
• Rheinischer Zwiebelrostbraten