Minced skewers with spring onion and chanterelle vegetables

Name: Minced skewers with spring onion and chanterelle vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 40 g Breadcrumbs; 100 ml Milk; 2 Federation Spring onions; 1/2 small red, green and yellow peppers; 500 g Minced beef; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 3 TABLESPOONS Oil; 20 g Butter or margarine; 1 can(s) (425 ml) Chanterelles (drained weight 230); 1/8 l Vegetable broth; 75 ml White wine; 100 g Whipped cream; 7-10 Tbsp colourful pepper; 7-10 Tbsp Chervil; 4 Metal skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

40 g Breadcrumbs
100 ml Milk
2 Federation Spring onions
1/2 small red, green and yellow peppers
500 g Minced beef
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
3 TABLESPOONS Oil
20 g Butter or margarine
1 can(s) (425 ml) Chanterelles (drained weight 230)
1/8 l Vegetable broth
75 ml White wine
100 g Whipped cream
7-10 Tbsp colourful pepper
7-10 Tbsp Chervil
4 Metal skewers

Directions

1
Soak breadcrumbs in milk. Clean spring onions, cut half of the green into fine rings. Clean, wash and cut the peppers into fine cubes. Knead minced meat, soaked breadcrumbs, spring onion rings, diced peppers and egg.
2
Season with salt, pepper and paprika. Form 4 longish meatballs from the minced meat mixture and put them on skewers. Heat the oil in a large pan. Add the skewers and fry over a low heat for 20 minutes.
3
Turn it over once in a while. In the meantime, cut the remaining spring onions into pieces. Heat the fat. Sauté the spring onions in it. Drain the mushrooms on a sieve and add them to the spring onions.
4
Season with salt and pepper. Keep warm. Take out skewers and keep warm. Deglaze the roast stock with stock, wine and cream. Bring everything to the boil, season with salt and pepper. Arrange skewers with vegetables on plates.
5
Spread the sauce on it. Sprinkle with pepper and garnish with chervil,.