Ham – Mince – Cannelloni in Fine Mushroom Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll, from the day before
- 2 onions)
- 500 g minced meat, mixed
- 2 tablespoon tomato paste
- 1 egg (s)
- salt and pepper
- 10 slices ham, cooked
- 300 g mushrooms
- 2 tablespoons oil
- Fat, for the shape
- 1 teaspoon oregano, (dried)
- 1 tablespoon flour
- 1 cup cream
- 0.25 liter ¼ water
Print Recipe
Pin Recipe Instructions
- Soak the bun. Peel the onions and finely dice them. Knead half of it together with the minced meat, the squeezed out bun, 1 tablespoon tomato paste and the egg and season with salt and pepper.
- Divide the mince into 10 portions and shape into a slightly oblong shape. Place on 1 slice of ham and roll up. If you like, you can still pin the rolls with wooden skewers, but you can also do without them.
- Clean the mushrooms and cut into slices. Heat the oil in the pan.
- Place the minced cannelloni in the pan with the ham opening facing down and fry all over. Then put in a greased pan.
- Fry the mushrooms and the remaining onions in the hot frying fat. Briefly sauté 1 tablespoon tomato paste and oregano. Dust the flour over it and sweat it. Deglaze with water, add the cream and bring to the boil. Season to taste with salt and pepper.
- Pour the mushroom sauce over the minced cannelloni and cook in the preheated oven at 200 degrees for 20-30 minutes.
- Mashed potatoes and salad taste best with them.
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