hack au vin

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel, wash and halve the potatoes. Cook in boiling salted water for about 20 minutes. In the meantime peel and finely dice the onions. Mix the mince with the egg and half of the onions. Form small meatballs with moistened hands.

2. 2

   Drain the chanterelles. Clean the mushrooms, possibly wash and slice them. Peel carrots and cut into small cubes. Heat oil in a pot and fry the meatballs all around.

3. 3

   Add the rest of the onion and stew. Add chanterelles, mushrooms and diced carrots. Dust with flour, sweat briefly and deglaze with wine. Fill up with stock and simmer for about 15 minutes at low heat.

4. 4

   Season with salt and pepper. Stir in cream and bring to the boil again. Arrange minced beef au vin with potatoes on plates and garnish with herbs.

Nutrition Facts

KCAL
630 kcal

CARBS
29 g

FATS
37 g

PROTEINS
36 g