Roquefort meatballs on creamed mushrooms
DIFFICULTY
easy
easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
4
- 2 Onions
- 600 g Minced beef
- 1 Egg
- 1 washer Toast
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 100 g Roquefort cheese
- 3 TABLESPOONS Oil
- 500 g Mushrooms
- 1 1/2 (each 200 g) Cup of whipped cream
- 2 TABLESPOONS sauce thickener
- 1 Boxes Cress
- 7-10 Tbsp colourful pepper
Directions
- 1
Peel and finely dice the onions. Knead minced meat, egg, half of the onion cubes and grated toast well. Season to taste with salt and pepper. Cut cheese into 8 cubes. Form 8 meatballs from the dough and press 1 corner of cheese in the middle of each.
- 2
Heat 2 tablespoons of oil in a frying pan and fry the meatballs in it at medium heat for about 15 minutes. Heat the rest of the oil in a frying pan and sauté the remaining onions in it. Clean, wash, halve and sauté the mushrooms.
- 3
Deglaze with cream and let it boil down a little. Season to taste with salt and pepper, stir in the sauce thickener and let it boil up briefly. Arrange mushrooms and meatballs on a preheated plate.
- 4
Sprinkle with cut cress and coloured pepper.
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