Meatballs in mushroom-gherkin cream sauce

Name: Meatballs in mushroom-gherkin cream sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 5 Onions; 250 g Carrots; 7-10 Tbsp Salt; 250 g Mushrooms; 100 g Gherkins (from the jar); 500 g mixed minced meat; 1 egg (size M); 1 TEASPOON medium hot mustard; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 375 ml Vegetable broth (instant); 100 ml Gherkin stock (from the jar); 1/2 (100 ml) Cup of whipped cream; 1-2 TABLESPOONS sauce thickener; 1 pinch Sugar; 1 collar Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
5 Onions
250 g Carrots
7-10 Tbsp Salt
250 g Mushrooms
100 g Gherkins (from the jar)
500 g mixed minced meat
1 egg (size M)
1 TEASPOON medium hot mustard
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
375 ml Vegetable broth (instant)
100 ml Gherkin stock (from the jar)
1/2 (100 ml) Cup of whipped cream
1-2 TABLESPOONS sauce thickener
1 pinch Sugar
1 collar Parsley

Directions

1
Soak rolls in cold water. Peel onions. Finely dice one onion, peel the rest and cut into slices. Clean, wash and slice the carrots and cook in boiling salted water for eight minutes. Drain carrots well on a sieve.
2
Clean the mushrooms and halve them as desired. Cut cucumber into slices. Knead minced meat, diced onion, squeezed bread roll, egg, mustard, salt, pepper and paprika to a smooth dough. Form dumplings from the minced dough. Heat the oil in a pan and fry the mushrooms in it, turning them over, and take them out of the pan. Fry the onion slices in the oil as well and take them out. Place the meatballs in the pan and fry them over medium heat for eight to ten minutes, turning them over, remove them and keep them warm. Deglaze frying fat with stock, gherkin stock and cream, bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt, pepper, paprika and sugar. Add meatballs, onion wedges, mushrooms, gherkins and carrots to the sauce and bring to the boil again.
3
Place the meatballs in the pan and fry them over medium heat for eight to ten minutes, turning them over, remove them and keep them warm. Deglaze frying fat with stock, gherkin stock and cream, bring to the boil. Stir in sauce thickener, bring to the boil again and season with salt, pepper, paprika and sugar. Add meatballs, onion wedges, mushrooms, gherkins and carrots to the sauce and bring to the boil again. In the meantime wash parsley, dab dry and chop finely. Serve the meatballs in a dish sprinkled with parsley. Spätzle taste good with it