Hunter Dumplings with Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg minced meat, mixed
- 2 medium onion (s)
- 1 handful bacon, diced
- 400 g mushrooms, fresh
- 1 egg (s)
- 1 ½ liter beef broth
- breadcrumbs
- Parsley, fresh, finely chopped
- Flour
- 1 shot red wine
- salt and pepper
- water
- cream
- margarine
Print Recipe
Pin Recipe Instructions
- Chop the onions very finely. Add half of the onions, egg and breadcrumbs to the minced meat until the desired consistency is achieved and the minced meat can be shaped well. Add the parsley, salt and pepper. Shape them into small balls the size of table tennis balls.
- Briefly sauté the rest of the onions with the bacon cubes in the margarine. Add the meatballs and fry brown on all sides. Remove the meatballs from the pan, add the sliced mushrooms and fry until brown. Deglaze with the red wine, bring to the boil briefly and fill up with the beef stock. Stir thoroughly and bring to the boil.
- In the meantime, bind the flour cold and add 2 - 3 heaped spoons of flour in a cup with enough water to make the mixture nice and creamy. When the gravy is boiling, stir in the flour mixture with a whisk until the sauce has the desired consistency. Add the cream to taste and sprinkle with plenty of parsley. Add the meatballs to the sauce.
- Rice and butter vegetables go well with this.
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