Königsberger dumplings in curry cream sauce with oyster mushrooms
easy
60 mins
60 mins
Ingredients
- 1 Bread rolls from the previous day
- 1 Onion
- 600 g mixed minced meat
- 1 Egg
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 bunch Spring onions
- 150 g Oyster mushrooms
- 4 TABLESPOONS Butter or margarine
- 30 g Flour
- 2 TABLESPOONS Curry
- 1/2 l clear consommé
- 7-10 Tbsp (Instant)
- 1/2 (75 g) Becher Crème fraîche
- 1 glass (320 ml) Paprika-
- 7-10 Tbsp streak
Directions
- 1
Soak rolls in cold water. Peel and finely chop the onion. Put the minced meat in a bowl, add the squeezed bread roll, onion and egg and knead everything together.
- 2
Season to taste with salt and pepper. Form 12 dumplings from the minced meat mixture. Bring lightly salted water to the boil and let the dumplings simmer for 15 minutes at low heat. Clean and wash spring onions and cut them into thin rings.
- 3
Wash oyster mushrooms and dab dry. Heat 1 tablespoon of fat in a saucepan, sauté spring onions and mushrooms briefly and remove. Melt the remaining fat. Sweat flour and curry in it.
- 4
Deglaze with stock, bring to the boil while stirring and simmer for 5 minutes. Stir in crème fraiche. Season to taste with salt and pepper. Drain the peppers on a sieve and add them to the sauce with the mushrooms and spring onions and warm up.
- 5
Remove the dumplings and place them in a bowl and pour the sauce over them. Serve with rice or boiled potatoes.
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