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Minced meat with cognac

Cooking recipes / Second-course recipes / Stuffing

1 serving

The meat is passed through a meat grinder. The onions and garlic are finely chopped and lightly fried, then mixed with parsley greens, meat, cognac, salted and pepper.

pork - 200 g, beef - 200 g, cognac - 40 g, onions - 40 g, garlic - 1 wedge, fat - 25 g, parsley greens - 20 g, ground black pepper - 0.2 g, salt - 7 g