Minced Pork With Sour Cream (Faschierter Rahmbraten)

• 500 g lean ground pork
• 1 onion, minced
• 1 roll, soaked in milk and squeezed
• 2 eggs, beaten
• 2 tablespoons breadcrumbs
• seasoning
• marjoram
• garlic, crushed
• breadcrumbs, for coating
• 2 -3 tablespoons meat stock
• lard or oil
• 125 ml sour cream
• 1 teaspoon flour

1. Pre-heat oven to 220u0b0 C (425u0b0 F - gas 7).
2. Mix together all but the last four ingredients until you have a fairly firm consistency.
3. Roll the mixture into a sausage shape and coat lightly in the extra breadcrumbs.
4. Melt the lard in a frying pan and quickly brown the meat on all sides.
5. Place the meat in a baking dish and add the stock.
6. Immediately, reduce the oven temperature to 180u0b0 C (350u0b0 F - gas 4) and bake the meat for about 30 minutes, basting frequently.
7. Add more stock if necessary.
8. Just before serving, mix the cream with the flour, bring to the boil and mix with the meat juices.
9. Serving suggestions.
10. Serve with noodles or potato dumplings.

onion, roll, eggs, breadcrumbs, seasoning, marjoram, garlic, breadcrumbs, meat, lard, sour cream, flour

Taken from www.food.com/recipe/minced-pork-with-sour-cream-faschierter-rahmbraten-424661 (may not work)