Köttbullar with Mushroom Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced meat, mixed
- 1 medium onion (s)
- 500 g mushrooms, fresh
- 200 g cream
- 200 ml milk
- 1 egg (s)
- some breadcrumbs
- some nutmeg
- 1 teaspoon, heaped parsley, fresh or frozen
- Salt and pepper, whiter
- some butter
- 1 tablespoon flour
- 1 small Glass cranberry compote
Print Recipe
Pin Recipe Instructions
- Peel the onion, cut into small cubes and fry in a little butter over medium heat until translucent. Meanwhile, clean the mushrooms, shorten the stem and cut the mushrooms into slices. Remove the onions from the pan and let them cool. Fry the mushrooms in the pan in a little butter.
- Mix the mince with onions, egg, breadcrumbs and parsley, season with a little salt, pepper and nutmeg and knead well. Moisten your hands a little and form small dumplings 2 to 3 cm in diameter from the meat dough. In a second pan, fry brown on all sides in a little butter over medium heat, then remove from the pan.
- Dust the roasting set in the pan with a tablespoon of flour. Deglaze with the milk and cream, simmer gently and remove the roasting items from the bottom of the pan. Season to taste with salt, pepper and nutmeg. Add the mushrooms and dumplings and let everything brew a little longer.
- Serve with parsley potatoes and cranberries.
- 967 Kcal per serving
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