One might turn up their nose at the offer of Gehacktes mit Hörnli, but don’t know it until you’ve tried it. Its a doddle to make but delicious in its simplicity. It looks as though it would be so lacking in flavour with plain pasta but once all the ingredients of this dish are all mixed together it is a taste sensation.
Recipe (serves 2)
250g minced beef
Garlic (amount depends on your preference – I love loads)
1/2 litre of Stock
Generous squeeze of tomato puree
100ml red wine
Sprig of thyme
200g uncooked macaroni
Apfel mousse (apple sauce)
Preparation and cooking time 30mins
Boil a pan of hot water with a dash of salt and add the broccoli to a steamer pan above to steam through, or boil in a separate pan if necessary.
Chop up the onion and mince the garlic into a pan of olive oil and cook until softened. Add the mince and brown off and strain off any fat if necessary before adding the sauce. Season well with black pepper and stir in the stock gradually, allowing most of the liquid to evaporate, this is quite a dry dish. If you have a good quality stock you may add a dash of salt, but most stock cubes are salty enough so it is not required. Add the sprig of thyme to infuse the sauce. Stir in a generous squeeze of tomato puree and turn down the heat and allow the mince to gently simmer.
Now add the macaroni to the pan below the broccolli and boil as per the instructions on the packet. Drain of all excess water in a colander before removing the sprig of time and adding the mince. Be sure to retain some of the sauce to mix with the pasta. Add some apfel mousse and enjoy all muddled together as the combination works really well.
You could easily use minced pork with this dish as the flavours work brilliantly with the apple.
You can add any vegetables to this dish to suit your preference. I personally think it really needs vegetables, otherwise its just carbs and protein like a lot of other Swiss mountain dishes!