Minced rolls with onion sauce and butter carrots

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak rolls in cold water. Peel onions, dice one finely, cut the rest into rings. Clean, wash and cut the carrots into pieces. Leave gherkins, depending on their thickness, whole or cut in half lengthwise. Squeeze the bread rolls well and knead them with minced meat, eggs, diced onions, mustard, a little salt, pepper and sweet paprika. Divide the mince into 8 portions and press flat on a firm foil (e.g.

2. 2

   a freezer bag). Cover with a slice of ham and a piece of cucumber and roll up with the help of the foil. Fix the rolls with 1-2 wooden skewers. Put the spätzle in plenty of boiling salted water and cook for about 20 minutes. Heat the oil in a pan and fry the minced rolls all around, turning them. Remove and fry the onion rings in the hot oil until golden brown. Dust with flour, pour on broth and cream and bring to the boil while stirring. Place the minced meat rolls in the sauce, cover and stew for about 5 minutes. Put the carrots in a little boiling salted water, cover and stew for about 8 minutes. Wash parsley, dab dry and chop except for a little bit for garnishing. Pour spaetzle onto a sieve, rinse briefly in cold water and drain. Season onion sauce with salt and pepper.

3. 3

   Dust with flour, pour on broth and cream and bring to the boil while stirring. Place the minced meat rolls in the sauce, cover and stew for about 5 minutes. Put the carrots in a little boiling salted water, cover and stew for about 8 minutes. Wash parsley, dab dry and chop except for a little bit for garnishing. Pour spaetzle onto a sieve, rinse briefly in cold water and drain. Season onion sauce with salt and pepper. Drain the carrots, add butter and chopped parsley and toss with the carrots. Arrange minced rolls with onion sauce, spaetzle and carrots on plates and serve garnish with parsley

4. 4

   With 6 people:

Nutrition Facts

KCAL
810 kcal

CARBS
52 g

FATS
48 g

PROTEINS
41 g