Meatballs with Mushroom and Pepper Cream

Summary

Ingredients

• 600 g minced meat, mixed
• 300 g mushrooms, brown
• 4 onion (s), white
• 1 egg (s)
• 3 tablespoon breadcrumbs
• 1 tablespoon mustard, medium hot
• 1 teaspoon oregano, dried
• 1 teaspoon thyme, dried
• 3 tablespoon olive oil
• 3 tablespoon red wine, drier
• 200 ml cream
• 1 tablespoon cornstarch
• 4 stalks oregano, fresher
• Salt and pepper, greener, from the mill

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Instructions

1. Peel three of the onions and cut into fine rings. Peel and finely dice the fourth onion. Clean the mushrooms, shorten the stems a little and cut the mushrooms in half or quarter. Knead minced meat from minced meat, diced onion, egg, breadcrumbs and mustard. Season well with salt, pepper, oregano and thyme and shape into four meatballs.
2. Wash oregano, shake dry and roughly chop the leaves. Fry the meatballs in the pan in 2 tablespoons of olive oil for about 5 minutes on each side. Take out of the pan and keep warm.
3. Heat 1 tablespoon of olive oil in the pan in addition to the frying fat of the meatballs. Fry the onion rings and mushrooms vigorously while turning. Season the vegetables with salt and pepper, deglaze with red wine and cream, bring to the boil and simmer for about 3 minutes. Mix the starch well with 2 tablespoons of cold water, stir evenly into the mushroom sauce and set it with it. Season to taste with salt and strong pepper.
4. Serve the meatballs with the mushroom sauce and sprinkle with the oregano. Mashed potatoes also taste very good.