Hunter's dumplings

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 egg(s)
• e.g. breadcrumbs
• pepper
• Salt
• 100 g bacon
• 250 g mushrooms or other mushrooms
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp tomato paste
• 1 tbsp, heaped flour
• 1 shot of red wine
• 250 ml broth
• ¼ bunch parsley
• some oregano
• some thyme
• a little rosemary
• Salt
• pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

For the dumplings: Cut the onion and garlic clove into the smallest possible cubes. Add these to the minced meat, then stir in the egg and some breadcrumbs. Season the mixture with salt and pepper and mix thoroughly until you get a firm, pliable mass. Form about 4 dumplings per person. Set these aside and proceed to prepare the sauce. For the sauce: Cut the bacon into small cubes. Fry them in a large pot without adding any fat. Once the bacon has taken on some color, add the finely diced onion and garlic. Fry everything until the onion is translucent. Add the sliced ​​mushrooms (this is very quick and even with an egg slicer). These can also take on some color. Then add the tablespoon of tomato paste and dust everything with the tablespoon of flour. Now fry everything, stirring, until everything has taken on a nice brown color. If something sticks to the bottom of the pan, don’t panic; that’s how it’s meant to be. Now deglaze the pan with a good splash of red wine. Stir until the stuck-on bits on the bottom of the pan have loosened. Then add the stock, bring to a boil, and season the sauce with salt, pepper, oregano, thyme, and rosemary. The parsley also finds its way into the pan at this point. When the sauce has the right flavor, add the dumplings and let them simmer in the sauce over low heat. This will take about 20-30 minutes.