Ghackets with Hörnli and Applesauce
by Tavolino
A hearty Swiss classic consisting of savory ground beef, served with Hörnli pasta and a fruity, homemade apple side dish.
Ingredients
- Apple juice 1.5 dl
- Lemon juice 2 tbsp
- Sugar 2 tbsp
- Cinnamon stick 0.5 piece
- Apples 800 g
- Ground beef 550 g
- Clarified butter 2 tbsp
- Onion 1 piece
- Garlic clove 1 piece
- Marjoram sprigs 3 pieces
- Thyme sprigs 5 pieces
- Tomato paste 1 tbsp
- Flour 1.5 tbsp
- Red wine 1 dl
- Beef broth 2 dl
- Salt 1 pinch
- Pepper 1 pinch
- Paprika 1 pinch
- Hörnli pasta 350 g
- Emmentaler or Gruyère 100 g
- Marjoram (fresh) 1 bunch
Preparation
- 1
Peel, core, and chop the apples into pieces.
- 2
Bring the apple juice, lemon juice, sugar, cinnamon stick, and apples to a boil in a pot.
- 3
Cover the apple mixture and cook for 15 minutes until soft.
- 4
Remove the cinnamon stick and finely purée the apples with the liquid, then let cool.
- 5
Sear the meat in hot clarified butter, then reduce the heat.
- 6
Add the chopped onion, pressed garlic, herbs, and tomato paste to the meat and sauté briefly.
- 7
Sprinkle the flour over the meat and mix well.
- 8
Deglaze with red wine and broth, then season with salt, pepper, and paprika.
- 9
Cover the meat and let it simmer over low heat for 20 minutes.
- 10
Meanwhile, cook the Hörnli pasta in plenty of salted water until al dente.
- 11
Drain the Hörnli pasta.
- 12
Remove the herb sprigs from the meat.
- 13
Pour the applesauce into small bowls.
- 14
Arrange the Hörnli pasta and the meat on plates, sprinkle with cheese, and garnish with marjoram.