Summary

Ingredients

• 500 g minced meat, (round beef)
• 3 tablespoon breadcrumbs
• 1 egg (s), size S-M
• 1 onion (s)
• 1 clove garlic
• 1 tablespoon parsley
• 1 tablespoon chives
• Paprika powder
• salt and pepper

For the sauce: (vegetable sauce)

• 1 bell pepper (s)
• 500 g mushrooms, or mixed mushrooms
• 2 onions)
• 3 clove (s) garlic
• 2 tablespoon tomato paste
• 250 ml vegetable stock
• 250 ml beef broth
• 2 tablespoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 0.5 tablespoon ½ marjoram
• 1 teaspoon thyme
• salt and pepper
• cornstarch
• water

Also:

• 2 packs potato noodles

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Instructions

1. Finely dice the onion and clove of garlic for the meatballs. Mix with the remaining ingredients and form small balls. Fry the balls well in a non-stick pan and let simmer over a low heat.
2. In the meantime, cut the ingredients for the vegetable sauce (onions, the remaining cloves of garlic, bell peppers and mushrooms) into small pieces.
3. Take the finished balls out of the pan and put the chopped vegetables in the pan. Fry well with the tomato paste, deglaze with the stock and season with paprika powder, marjoram, thyme, salt and pepper. Thicken the sauce with cornstarch (stir in cold water beforehand and add to the no longer boiling sauce, stir and bring to the boil again). Now put the meatballs back in and heat them up. Fry the potato noodles in a separate pan until golden. Serve together.
4. Tips
5. Of course, you can also make the potato noodles yourself. Gnocchi or potatoes also go well with it.
6. You can replace all or part of the broth with red wine.