Minced Pork With Sour Cream (Faschierter Rahmbraten) - cooking recipe

Ingredients

500 g lean ground pork
1 onion, minced
1 roll, soaked in milk and squeezed
2 eggs, beaten
2 tablespoons breadcrumbs
seasoning
marjoram
garlic, crushed
breadcrumbs, for coating
2 -3 tablespoons meat stock
lard or oil
125 ml sour cream
1 teaspoon flour

Preparation

Pre-heat oven to 220\u00b0 C (425\u00b0 F - gas 7).
Mix together all but the last four ingredients until you have a fairly firm consistency.
Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
Melt the lard in a frying pan and quickly brown the meat on all sides.
Place the meat in a baking dish and add the stock.
Immediately, reduce the oven temperature to 180\u00b0 C (350\u00b0 F - gas 4) and bake the meat for about 30 minutes, basting frequently.
Add more stock if necessary.
Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.
Serving suggestions.
Serve with noodles or potato dumplings.