Minced Pork Or Veal Tenderloin Schweins Oder Kalbsgeschnetzeltes Recipes

Steps:

• Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper.
• Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about 1 1/4 cups of water). Shape into meatballs.
• Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that they hold their shape better.)

Steps:

• Preheat the oven to 400 degrees F.
• For the meatballs: Soak the bread in the milk in a small bowl.
• Put the pork and veal in a large bowl. Squeeze the liquid from the bread and mash it into small crumbs between your fingers as you add it to the bowl. Add the Parmigiano-Reggiano, garlic, eggs, parsley, a healthy drizzle of EVOO and some salt, pepper and nutmeg and mix gently to combine.
• Keep a bowl of warm water on hand for rolling the meatballs. Place wire racks over 2 rimmed baking sheets. Roll the meat mixture into 1 1/2-inch balls, moistening your hands as needed, and place on the racks (24 meatballs balls per rack). Bake until cooked through, 18 to 20 minutes.
• For the mushroom gravy: Bring the stock to a simmer in a small saucepan. Add the dried mushrooms and simmer until soft.
• Meanwhile, heat the butter and EVOO in a saucepan over medium to medium-high heat. Add the fresh mushrooms and cook until browned, 12 to 15 minutes. Add the thyme, garlic and shallots. Season with salt and pepper and cook, stirring, 2 to 3 minutes more. Add the flour and cook, stirring, for 1 minute. Deglaze the pan with Marsala, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon. Chop the reconstituted mushrooms and add to the gravy. Pour in most of the stock, reserving the last few spoonfuls, as grit may settle here. Stir in the cream and cook until the gravy thickens a bit. Add half the meatballs to the gravy. (Reserve the remaining meatballs for another meal, such as Stuffed Peppers with Broken Meatballs and Rice.)
• Cook the noodles in salted boiling water until al dente. Drain the noodles and divide among plates. Top with the gravy and meatballs, and garnish with parsley.
• Cook's Note: The meatballs and gravy can be covered and refrigerated for a make-ahead meal. Reheat, covered, over medium heat while you cook the pasta. Add a ladle of the starchy cooking water to the gravy if needed to thin.

Steps:

• 1. Preheat the oven to 350°F.
• 2. Put the beef, veal, and pork into a bowl and kneed them together.
• 3. Pour the milk into a bowl and soak the bread in it, squeezing it into a paste. Add the soaked bread to the bowl with the meat and work them together as though you were kneading dough. Add the cheese, garlic, onion, eggs, oregano, and parsley. Season with salt and pepper and knead again until well incorporated.
• 4. Oil a large roasting pan with the olive oil. Form the meat mixture into a large loaf in the center of a roasting pan.
• 5. Stir in the plum tomatoes, tomato paste, and 1 cup water together in a bowl and pour the mixture evenly over the meatloaf. Scatter the carrots and celery in the pan around the loaf.
• 6. Put the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 1 1/2 hours. If the loaf begins to look dry while cooking, tent it with aluminum foil. Remove the pan from the oven and let it cool slightly.
• 7. Slice the meatloaf into servings, put 1 serving on each plate and spoon pan gravy and vegetables over and around the meatloaf.
• Your Nightly Specials
• You can make the loaf with beef and veal only, or with just beef.
• Lay some raw bacon strips over the loaf before baking. (This was one way my mother made her meatloaf extra special.)
• Add some sautéed mushrooms to the pan during the last 20 minutes of cooking.

Steps:

• Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
• Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).