meatballs \"Jäger Art\" with potatoes

Name: meatballs \"Jäger Art\" with potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 10 g dried porcini; 250 g Chanterelles; 500 g Mushrooms; 800 g Potatoes; 7-10 Tbsp Salt; 2 Onions (about 80 g each); 500 g Beefsteak minced meat; 2 tablespoons (20 g each) Low-fat curd; 1 tablespoon (16 g) Tomato paste; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 tablespoons (10 g each) Oil; 400 ml Vegetable broth (instant); 2 tablespoons (6 g each) Sauce thickener; 1 collar Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

10 g dried porcini
250 g Chanterelles
500 g Mushrooms
800 g Potatoes
7-10 Tbsp Salt
2 Onions (about 80 g each)
500 g Beefsteak minced meat
2 tablespoons (20 g each) Low-fat curd
1 tablespoon (16 g) Tomato paste
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 tablespoons (10 g each) Oil
400 ml Vegetable broth (instant)
2 tablespoons (6 g each) Sauce thickener
1 collar Parsley

Directions

1
Put the porcini mushrooms in approx. 100 ml hot water and let them swell for 1/2 hour. In the meantime clean the mushrooms. Wash and drain the chanterelles. Cut larger mushrooms in half. Peel potatoes and cook in salted water for about 20 minutes.
2
Onions peel and chop finely. Knead beefsteak mince, half of the onion cubes, curd and tomato paste. Season with salt, pepper and paprika. Form about 20 small meatballs. Heat 1 tablespoon of oil in a pan.
3
Fry the meatballs for about 10 minutes on all sides. Heat 1 tablespoon of oil in a frying pan and fry the remaining onions until translucent. Add mushrooms and fry for 5 minutes. Season with salt and pepper.
4
Deglaze with porcini in soaking water and broth. Simmer for 5 minutes at medium heat. Bind with sauce thickener, bring to the boil briefly. Wash parsley, dab dry, pluck from stalks and chop coarsely, except for a few leaves.
5
Add meatballs to the mushrooms and simmer for another 5 minutes. Add half of the parsley and fold in. Drain the potatoes. Sprinkle potatoes and ragout with parsley and garnish with leaves.