Meatballs in Mushroom Cream Sauce

Summary

Ingredients

• 250 g carrot (s)
• 1 roll, from the day before
• 5 onion (s)
• 250 g mushrooms
• 100 g pickled cucumber (from the jar)
• 500 g minced meat, mixed
• 1 egg (s)
• 375 ml vegetable stock, (instant)
• 100 g whipped cream
• 1 teaspoon mustard
• 2 tablespoons oil
• Paprika powder, noble sweet
• salt and pepper
• sugar
• Sauce thickener or cornstarch
• 1 bunch parsley
• 100 ml cucumber liquid from the jar

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Instructions

1. Clean, peel, and slice the carrots. Cook in salted boiling water for 10 minutes. Drain well.
2. Soak the roll in water for 3 minutes until softened, then squeeze out excess water.
3. Finely dice 1 onion and cut the remaining onions into wedges. Clean and halve the mushrooms. Cut the pickled cucumber into slices.
4. Mix the minced meat, diced onion, squeezed bread roll, egg, and mustard. Season with salt, pepper, and paprika to taste. Form into meatballs with moistened hands.
5. Heat the oil in a large pan over medium-high heat. Fry the mushrooms for 4 minutes, stirring occasionally, until lightly browned. Remove to a plate.
6. Fry the onion wedges in the same pan for 4 minutes until softened. Remove to a plate.
7. Fry the meatballs over medium heat for 8-10 minutes, turning occasionally, until the internal temperature reaches 71°C (160°F). Remove to a plate.
8. Add the vegetable stock, cucumber liquid, and whipped cream to the pan. Bring to a boil over high heat, scraping up any browned bits from the bottom.
9. Stir in the sauce thickener or cornstarch. Bring to a boil again, stirring constantly.
10. Season the sauce with salt, pepper, paprika, and sugar to taste.
11. Add the meatballs, onion wedges, mushrooms, pickled cucumber slices, and carrots back to the sauce. Stir gently. Bring to a boil again.
12. Finely chop the parsley and sprinkle over the dish.