Meatloaf with cucumber and mushrooms in dill cream sauce
easy
90 mins
90 mins
Ingredients
- 1 Bread roll (from the previous day)
- 200 g white mushrooms
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 150 g Cucumber
- 1 Onion
- 750 g mixed minced meat
- 2 Eggs (size M)
- 1 TEASPOON fine, medium hot mustard
- 1 knife tip abraded
- 7-10 Tbsp Lemon peel
- 4-5 discs Breakfast bacon (30-40 g)
- 2-3 TABLESPOONS dark sauce thickener
- 1 collar Dill
- 150 g sound
- 7-10 Tbsp ripened cream
- 7-10 Tbsp Lemon wedges
- 7-10 Tbsp Aluminium foil
Directions
- 1
Soak rolls in cold water. Clean the mushrooms and cut them into quarters or slices depending on size. Heat oil in a pan and fry the mushrooms briefly. Season with salt and pepper and let them cool down. Wash the cucumber, cut in half lengthwise and scrape out the seeds with a spoon. Finely dice the cucumber flesh.
- 2
Peel and finely chop the onion. Squeeze the bread rolls well and knead them together with minced meat, eggs, onions, salt, pepper, mustard and lemon peel to a minced dough. Finally knead in the cucumber and mushrooms and form the dough into a roast. Cover the meatloaf with breakfast bacon and lift it onto a baking tray or the fat pan. Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 45 minutes. Add 1/4 litre of water 5 minutes before the end of the cooking time. Wrap the finished roast in aluminium foil and let it rest for 10-15 minutes. Pour frying stock through a sieve into a small pot and bring to the boil. Add sauce thickener and bring to the boil again while stirring. Wash the dill, dab dry and cut finely, except for a little bit for the garnish. Keep one tablespoon of chopped dill.
- 3
Add 1/4 litre of water 5 minutes before the end of the cooking time. Wrap the finished roast in aluminium foil and let it rest for 10-15 minutes. Pour frying stock through a sieve into a small pot and bring to the boil. Add sauce thickener and bring to the boil again while stirring. Wash the dill, dab dry and cut finely, except for a little bit for the garnish. Keep one tablespoon of chopped dill. Puree with the sour cream. Stir into the gravy, heat and season with salt and pepper. Cut the roast open and arrange on a plate with the sauce. Garnish with dill and lemon wedges. Sprinkle remaining dill on the sauce and sprinkle over the roast
- 4
Puree with the sour cream. Stir into the gravy, heat and season with salt and pepper. Cut the roast open and arrange on a plate with the sauce. Garnish with dill and lemon wedges. Sprinkle remaining dill on the sauce and sprinkle over the roast
- 5
(with 4 persons), 2180 kJ/ 520 kcal (with 6 persons)
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