Potato – Mushroom Pan with Meatballs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), waxy
- 400 g mushrooms
- 250 g minced beef
- 1 onion (s)
- 100 ml broth
- 75 ml milk, 1.5%
- 75 ml cremefine
- salt and pepper
- Paprika powder
- 0.5 ½ bunch parsley
- 1 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Season the minced meat with salt and pepper and shape into small balls, you get about 35 pieces. Peel the raw potatoes and cut into small cubes, as well as the onions.
- Cut the mushrooms into slices, if the mushrooms are large, halve them beforehand.
- Fry the meatballs in a large non-stick pan in the oil, add the onions and sweat until translucent. Add the potatoes and fry for about 5 minutes, then add the mushrooms and season everything with salt, pepper and paprika. Pour in the broth, Cremefine and milk, bring to the boil, cover and simmer for about 20 minutes, stirring occasionally. Season again before serving and stir in the finely chopped parsley.
- Since I made this recipe during my calorie counting phase, I also have more detailed nutritional information this time: 11.9 g fat, 29.1 g carbohydrates and 28.7 g protein per serving.
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