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This delicious recipe for a speciality dish of Southern Germany, was one of the first I ever jotted down while on a six month sojourn in Konstanz, learning how to cook for myself. The picturesque town of Konstanz (Constance in English) is situated on the lake of Konstanz, bordered by Germany, Austria and Switzerland.

1 lb of mincemeat (beef, not steak mince)

1 egg, beaten

1 slice of bread, soaked in water, crust removed and then squeezed out

1 tablespoon strong mustard

1 tablespoon parsley, chopped fine

1 onion, chopped fine



1 clove of garlic, chopped fine



1 cup of water

1 can of tomato puree or 6 fresh, peeled tomatoes

1 green pepper, diced


3 bay leaves


Mix together all the first ingredients with your hands, removing the crust from the bread beforehand and squeezing out the water. Form one large hamburger. Coat it with flour on both sides then fry on both sides in oil. To make the sauce, fry the green pepper in a little oil until soft and add the rest of the ingredients. Pour over the meat. Cook in a moderate oven (180 degrees Celsius) for half an hour. Serve with rice.



Alison Goldberg is the former property editor of Business Day (1985) and the Financial Mail (1991-99). In 1995 she won the Sanlam Financial Journalist of the Year Award. She has edited such titles as National Constructor and The Miner in Australia and has freelanced for The Star, The South African Jewish Report and The Jerusalem Post.

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