Vienna Steaks
Yield
4 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
ground veal
|
* |
| ½ | pound |
ground beef
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
paprika
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | each |
eggs
|
|
| 1 | pinch |
nutmeg
grated |
*
|
| 1 | drop |
onion juice
|
* |
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
ground veal
|
* |
| 226.8 | g |
ground beef
|
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
paprika
|
|
| 5 | ml |
lemon juice
|
|
| 1 | each |
eggs
|
|
| 1 | pinch |
nutmeg
grated |
*
|
| 1 | drop |
onion juice
|
* |
| 118 | ml |
sour cream
|
|
Directions
Beat egg well.
Mix with other ingredients except sour cream.
Shape into cakes and cook like hamburgers.
Remove meat to serving dish.
Heat sour cream in same pan and pour over meat.
Serve with mushrooms.
