Summary

Ingredients

• 250 g round beef
• 2 slices wholemeal toast bread soaked in milk
• Milk for soaking
• 1 large egg (s)
• 1 large onion (s)
• 1 medium clove garlic (s)
• 1 teaspoon mustard, grainy sweeter
• 1 tablespoon tomato paste
• 6 mushrooms
• some cherry tomato (s)
• a few stalks marjoram, fresh
• a few stalks oregano, fresh
• a few stalks thyme, fresh
• some stalks parsley, fresh
• 1 cube broth, fat
• Broth, granulated
• Salt and pepper from the mill
• Sauce thickener, optional

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Instructions

1. Peel and chop the onion and garlic. Clean the mushrooms and cut them into large pieces. Cut the tomatoes into pieces. Wash the herbs, pluck from the stems and chop. Attention: put 1 stalk each of thyme, oregano and marjoram aside.
2. Put the minced meat in a bowl. Add the squeezed toast, the egg, half of the garlic and onion, the chopped herbs including the parsley and a teaspoon of mustard. Season with salt, pepper and some grained stock and knead vigorously. Shape the mixture into small meatballs and let them steep a little.
3. Heat a little oil in a pan with a high rim. Fry the meatballs all over. Add the remaining onion and garlic, as well as mushrooms, tomato pieces and the tomato paste and roast. Fill up halfway up with water, add the stock cube and a little pepper and bring to the boil. Put in the herb stalks and stew everything covered over a medium heat for about 30 minutes. Turn the meatballs halfway through.
4. When the meatballs are cooked, bind the sauce with a sauce binder and season again if necessary.
5. This goes well with mashed potatoes.