Ham – minced meat – cannelloni in a fine mushroom cream sauce

Ingredients for 4 servings:

• 1 roll, from the day before
• 2 onions
• 500 g minced meat, mixed
• 2 tbsp tomato paste
• 1 egg(s)
• salt and pepper
• 10 slice(s) ham, cooked
• 300 g mushrooms
• 2 tbsp oil
• Fat, for the shape
• 1 tsp oregano (dried)
• 1 tbsp flour
• 1 cup of cream
• ¼ liter of water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Meatloaf with a twist – ideal for guests

Soak the bread roll. Peel and finely dice the onions. Knead half of them together with the minced meat, the squeezed bread roll, 1 tablespoon of tomato paste, and the egg, and season with salt and pepper. Divide the minced meat mixture into 10 portions and shape them into a slightly oblong shape. Place each portion on a slice of ham and roll up. If you like, you can secure the rolls with wooden skewers, but this will also work without. Clean and slice the mushrooms. Heat oil in a pan. Place the minced cannelloni in the pan with the ham opening facing down and sear on all sides. Then place in a greased dish. Sear the mushrooms and the remaining onions in the hot frying fat. Briefly sauté 1 tablespoon of tomato paste and oregano. Sprinkle with flour and sauté. Deglaze with water, add cream, and bring to a boil. Season with salt and pepper to taste. Pour the mushroom sauce over the minced cannelloni and bake in a preheated oven at 200 degrees Celsius for 20-30 minutes. Serve with mashed potatoes and salad.