Summary

Ingredients

• 1 onion (s)
• 1 roll
• 400 g minced meat, mixed
• 1 egg (s)
• 1 ½ teaspoon salt
• 0.5 teaspoon ½ mustard
• 0.5 teaspoon ½ pepper
• some flour, for the work surface

For the sauce:

• 40 g mararine
• 1 tablespoon flour
• 125 ml chicken broth
• 250 ml sour cream
• 2 medium cucumber (s), cut into sticks
• 2 teaspoons mustard (Dijon)
• 1 pinch pepper
• Butter and oil, mixed, for frying

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Instructions

1. Finely chop the onions (if you want to be on the safe side, lightly fry them in the minced dough before using them so they don`t taste bitter), soak the rolls in water and squeeze out.
2. Mix both with the mince, egg, salt, mustard and pepper and form small balls out of the mixture. Fry them brown all over in the butter / oil mixture, remove.
3. Stir in the broth and sour cream mixed with flour, bring to the boil. Stir in the cucumber sticks. Season to taste with salt, mustard and pepper. Put the balls back into the sauce and let them steep for another 5 minutes.
4. Boiled potatoes go well with it.