Mushroom pan with meatballs

Ingredients for 4 servings:

• 600 g minced beef
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 stale roll
• 1 tsp sweet paprika powder
• 1 tbsp oregano, dried
• n. B. Salt and pepper, freshly ground
• 1 tsp tomato paste, optional
• some milk mixed with water, for soaking
• some oil for frying, e.g. rapeseed oil
• 500 g mushrooms, e.g. brown mushrooms or mixed
• 10 g porcini mushrooms, dried
• 125 ml water for soaking the porcini mushrooms
• 1 large onion(s)
• 1 clove(s) garlic
• 1 tbsp tomato paste
• 1 tsp vegetable broth, instant
• 1 tsp thyme, dried
• n. B. Salt and pepper, freshly ground
• 100 ml cream
• some oil for frying, e.g. rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

4 – 5 servings

Soak the dried mushrooms in lukewarm water. Soak the stale bread roll in a lukewarm mixture of milk and water. Finely dice the onion. Place the minced meat in a sufficiently large bowl. Squeeze the liquid from the bread roll well with your hands, add it to the mince along with the onions, oregano, paprika, salt, pepper, and tomato paste. Press in the garlic and knead everything well. Season to taste, adjust seasoning if necessary, and form the meatball dough into golf-ball-sized balls. Heat the oil in a large pan and fry the meatballs until browned. They don’t need to be cooked through, as they will continue to cook in the mushroom pan later. Remove the meatballs from the pan and set aside. For the mushroom pan, clean and slice the mushrooms. Remove the porcini mushrooms from the water, squeeze dry, and finely dice. Dice the onion as well. Reheat the fat from the meatballs, adding a little more oil if necessary, and fry the mushrooms in it. Sprinkle with salt and allow most of the water to evaporate. Crush the garlic, stir in about 100 ml of the porcini mushroom liquid and, if using, tomato paste. Season with vegetable stock, thyme, and pepper, bring to a boil, and season again to taste. Stir in the cream and add the meatballs. Simmer with the lid closed for about 15 minutes. Serve with mashed potatoes, pasta, or simply some white bread as a side dish. Be careful not to pour out all of the mushroom soaking liquid, as sand particles that stick to the mushrooms tend to collect at the bottom of the container. This amount is enough for 4-5 people, depending on your appetite.