THE SARGE'S GOETTA - GERMAN BREAKFAST TREAT
This is of German origin, and I have never seen it anywhere except in the Greater Cincinnati Metro area. I typically make this once a year when winter is coming. To serve, slice into thin slices and fry like bacon.
Provided by Sarge
Categories Breakfast and Brunch Meat and Seafood Beef
Time 6h30m
Yield 20
Number Of Ingredients 8
Steps:
- Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes.
- In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally.
- Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm.
- Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.
Nutrition Facts : Calories 510.7 calories, Carbohydrate 29 g, Cholesterol 69.5 mg, Fat 35.6 g, Fiber 4.3 g, Protein 18 g, SaturatedFat 12.4 g, Sodium 1036.3 mg, Sugar 1.6 g
GERMAN GOETTA
This is a German peasant dish from the Cincinnati Ohio area. It is a breakfast dish. You either love it or hate it.. Unfortunately I hate it, but my husband loves it and for him I will suffer...LOL
Provided by Leslie MacArthur
Categories Other Breakfast
Time 2h25m
Number Of Ingredients 9
Steps:
- 1. Place ground meat in water, breaking up with fork while bringing it to a boil.
- 2. Add rest of ingredients.
- 3. Cook for l hour, stirring frequently.
- 4. Goetta will be thick when done. Pour into greased loaf pans. Cool.
- 5. If it's a little too soft to slice, make patties. Dip into a bit of flour and they will fry up real crisp.
THE SARGE'S GOETTA - GERMAN BREAKFAST TREAT [75]
Steps:
- Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes. In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally. Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm. Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.
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