Hoffelgritz - Aka (To Our Surprise!) Cincinnati Goetta

1. 1

   Dice onion.

2. 2

   Melt 2 ounces butter in heavy bottomed pot or dutch oven.

3. 3

   Add onion & saute on low heat until translucent. Remove onion & butter - set aside.

4. 4

   Add ground round to pot and saute until no pink or red is visible.

5. 5

   Drain beef fat if more than a tablespoon or so, but leave any browned crispies in pot.

6. 6

   Return onions and butter to pot with beef. Raise heat to medium-low and when sizzling nicely, add steel-cut oats and stir until all grains are nicely coated with fats and they begin to make popping sounds.

7. 7

   Add water and salt all at once and bring to simmer, then turn heat to low.

8. 8

   Cover and let simmer for 30 minutes, stirring occasionally. Add dabs of butter as it thickens. Add more water if grains are not fully cooked but porridge thick. Season to taste with salt and pepper.

9. 9

   Turn thickened porridge into aluminum foil lined bread pans and either refrigerate or freeze. If freezing, once frozen, remove from bread pans & store in the aluminum foil within freezer bags. Thaw in fridge to slice.

10. 10

    Saute slices until crisp in a dab of butter you have heated until sizzling in the pan--it's so good!

* Per serving · 4 servings · Values may vary.

No additional tips available.