Meatball ragout with mushrooms to Spätzle

Name: Meatball ragout with mushrooms to Spätzle
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 1 medium onion; 500 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Carrots; 1 red pepper; 3/8 l Vegetable broth (instant); 3 Spring onions; 250 g Mushrooms; 250 g Spätzle; 2 TABLESPOONS Oil; 1 TABLESPOON Butter or margarine; 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 1 TABLESPOON medium hot mustard; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Chervil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
1 medium onion
500 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Carrots
1 red pepper
3/8 l Vegetable broth (instant)
3 Spring onions
250 g Mushrooms
250 g Spätzle
2 TABLESPOONS Oil
1 TABLESPOON Butter or margarine
250 g Whipped cream
2 TABLESPOONS sauce thickener
1 TABLESPOON medium hot mustard
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Chervil

Directions

1
Soak the buns. Peel and finely chop the onion. Knead minced meat, squeezed out roll, onion and egg. Season with salt and pepper. Form small balls from it. Peel, wash and chop the carrots.
2
Clean, wash and chop the peppers. Blanch in boiling vegetable stock for 3 minutes. Drain and keep the stock. Clean, wash and chop the spring onions. Clean and halve the mushrooms. Cook spaetzle in boiling salted water for about 8 minutes. In the meantime, fry meatballs in hot oil while turning for about 5 minutes. Melt the fat for the sauce. Fry the mushrooms for 3 minutes. Season with salt and pepper. Add carrots, paprika and spring onions.
3
Cook spaetzle in boiling salted water for about 8 minutes. In the meantime, fry meatballs in hot oil while turning for about 5 minutes. Melt the fat for the sauce. Fry the mushrooms for 3 minutes. Season with salt and pepper. Add carrots, paprika and spring onions. Deglaze with the vegetable stock and cream, bring to the boil. Add sauce thickener, bring to the boil again. Heat up meatballs in it. Season ragout with salt, pepper, mustard and lemon juice. Serve spaetzle and ragout in portions sprinkled with chervil
4
Deglaze with the vegetable stock and cream, bring to the boil. Add sauce thickener, bring to the boil again. Heat up meatballs in it. Season ragout with salt, pepper, mustard and lemon juice. Serve spaetzle and ragout in portions sprinkled with chervil