Goetta Breakfast Casserole Food
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
GOETTA
Make and share this Goetta recipe from Food.com.
Provided by Diana Adcock
Categories Pork
Time 3h5m
Yield 1 recipe, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot bring water to a boil and add oats, salt and pepper-reduce to a simmer, cover and cook for 2 hours.
- Add meat, onion, spices and cover, cooking for 1 hour more.
- Pour into pan/s-cool and then refrigerate.
- Turn out, slice and fry until brown in a bit of butter or oil.
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- Place the broth, oats, water, salt, bay leaves and marjoram in a large pot. Bring it to a boil then reduce the heat to low, cover, and gently simmer for 90 minutes, stirring occasionally, until it's soft and the liquid is absorbed.
- Add the meat, onions, garlic and spices. Return to a boil then reduce to low, cover and cook for another hour, stirring occasionally. If the liquid has not all been absorbed, remove the lid and continue to cook uncovered, stirring occasionally until the mixture has thickened.
- Pour and press the mixture into 2 (9x5) greased loaf pans and let cool completely. Cover with plastic wrap and refrigerate overnight.
- To serve, cut into thick slices, at least 1/2 inch (otherwise they'll fall apart; I cut them inside the pan, if you invert the whole thing it will be very messy), and fry them in batches in a non-stick pan over medium-high heat without any oil. Again, do not use oil, use a dry, non-stick pan. Fry them on both sides for 4-5 minutes or until browned and crispy on the exterior. (See blog post for 5 Keys To Goetta Success.)
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