Albondigas with mushrooms, tomatoes and peppers

Ingredients for 5 servings:

• 500 g minced meat, mixed
• 3 shallots, finely diced
• 1 clove(s) garlic, finely diced
• 1 tbsp, heaped parsley, finely chopped
• 1 tbsp, heaped basil leaves, finely chopped
• 1 m.-sized eggs
• 2 tbsp, heaped breadcrumbs
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp, levelled white pepper, finely ground
• ½ tsp allspice powder
• n. B. Salt
• 3 large beef tomatoes, skinned, pitted, gross weight per fruit approx. 150 – 180 g,
• 30 g dried tomatoes, chopped
• 2 large red bell peppers, skinned, pitted
• 1 large bell pepper(s), yellow, skinned, pitted
• 400 g mushrooms, small, white or brown
• 2 medium-sized onions, finely diced
• 1 clove(s) garlic, finely diced
• 1 tbsp, heaped paprika paste, mild
• 1 heaped tsp curry paste or 1 level tbsp curry powder
• 150 ml port wine, red
• 500 ml broth, homemade
• 50 ml soy sauce, dark
• n. B. Salt
• some clarified butter for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Mix all of the prepared ingredients for the minced meat mixture, knead into a dough, let it swell for about 10 minutes, and then form small balls from the mixture. Brown the balls evenly on all sides in a greased pan, then cover and set aside. Brown the remaining trimmings from the peppers, tomatoes, and shallots in the frying fat, then deglaze with about 600 ml of water and simmer for 10 minutes. Strain the stock, set aside, and discard the scraps. Now, in the roasting pan, sauté the mushrooms with the diced onion and garlic. Then add the chopped tomatoes and peppers, the paprika and curry paste, and sauté lightly. As soon as the mixture begins to stick to the bottom of the pan, deglaze with the wine and allow it to reduce completely. Stir in the stock, soy sauce, and balls, bring the sauce to a boil, and simmer, covered, for about 15-20 minutes. Season with salt if desired before serving. Serve with any kind of pasta, rice, or mashed potatoes.