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Paprika-Hackbraten
Zubereitungszeit: 80–90 Minuten
Zutaten für ca. 4 Portionen
300 g Rinderhack
300 g Mett
1 Brötchen
2 Eier
2 EL Paprika, edelsüß
1/2 TL Rosenpaprika
Salz, Pfeffer
3El
2 Zwiebeln, fein gewürfelt
50 g Schinkenspeck, gewürfelt
1 rote Paprikaschote
1 Dose Champignonscheiben
(etwa 250 g Abtropfgewicht)
125 g Gouda, gewürfelt
Zubereitung
1. Öl und Schinkenspeck in einer Pfan-
ne erhitzen, Zwiebelwürfel darin an-
dünsten. Halbierte, geviertelte, von Rip-
pen und Kernen befreite Paprika in klei
-
ne Würfel schneiden, zufügen. Ebenso
die abgetropften Champignonscheiben
zugeben. Wenn das Gemisch etwas
abgekühlt ist, Käsewürfel untermischen.
2. Brötchen etwa 10 Minuten in kaltem
Wasser einweichen. Gut ausdrücken
und mit Rinderhack, Mett, Eiern, Papri
-
ka, Rosenpaprika, Salz und Pfeffer ver
-
mengen.
3. Gemüsemischung zum Hack geben.
Alles gut vermengen und zu einem ova
-
len Laib formen. Den Hackbraten in ei
-
nen Bräter oder in die gefettete Glas
-
schale legen und offen garen.
4. Nach ca. 20 Minuten etwa 1/4 l Flüs
-
sigkeit angießen.
Einstellungen
Automatikprogramme \ Fleisch \
Hackbraten
Bratzeit: ca. 35 Minuten
MW + Heißluft plus
Leistung/Temperatur: 300 W + 180 °C
Ebene: 1 von unten
Bratzeit: 35–45 Minuten
Heißluft plus
Temperatur: 160–180 °C
Ebene: 1 von unten
Bratzeit: 60–70 Minuten
Rezepte: Fleisch
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