Mince and Macaroni

Yesterday we were invited to a friends’ Restaurant.He is a very good cook,in fact he graduated from the famous Ecole Hôtelière in Lausanne.That doesn’t stop him cooking plain,and inexpensive food well.
So he made something for us which he knows my husband loves. A dish that just the title will start every Swiss abroad drooling.

G’HACKETS und HOERNLI mit AEPFELMUES (minced beef and macaroni with apple sauce)

Very quickly made, thrifty, filling, and delicious.

Now no Chef tells you his exact recipe,but I will let you Know the basics and you can experiment with the gravy.

400,gr. of minced beef, if possible minced twice.
2 large onions chopped finely
1 clove of garlic,crushed
1 laurel leaf.
2 tablespoons of flour
1 liter of beef or vegetable boullion
salt and pepper
oil to fry.

Fry meat quickly at high temperature,add onions and garlic, salt and pepper. Fry lightly together.
Sprinkle and mix with flour.
Add warm bouillon and cook gently for five to ten minutes.

400gr, Macaroni, if possible fresh, cooked in lots of hot salted water
2 large onions fried in plenty of butter or oil.
Pour over cooked macaroni before serving.(Optional,as unhealthy but good)

Enough peeled and sliced apples to make quantity of sauce desired.
Cook in very little water with sugar if liked.
Sieve or mash.
Add some ground cinnamon to taste.
Serve seperately.

En Guete