John Myers
Ingredients for 4 servings:
- 1 kg potato(s), waxy
- 500 g minced meat, mixed
- 4 tbsp sour cream
- 1 can condensed milk
- 1 liter vegetable broth
- ½ onion(s)
- some lemon juice
- 3 tbsp butter
- 3 tbsp flour
- 1 egg(s)
- 1 roll, stale
- 4 bay leaves
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Season the minced meat with salt and pepper, mix thoroughly with the egg and the bread roll (which has been soaked in water and then squeezed out the excess water), and form meatballs. Set these aside. Peel the potatoes, halve them, and cook with salt. While the potatoes are cooking, bring the vegetable stock to a boil, add the roughly chopped half an onion and the bay leaves, and cook for 2 minutes. Add the meatballs to the stock and cook for 5 minutes. Strain and reserve the stock. Heat the butter in a saucepan, add the flour, stirring with a whisk, and cook until lightly browned. Deglaze with the stock, stirring vigorously with a whisk, until a creamy sauce forms. Simmer over low heat for 2 minutes, stirring frequently. Stir in the condensed milk and sour cream, and season with salt, pepper, and lemon juice. Add the meatballs and simmer for another 15 minutes. Serve in deep plates with the potatoes.
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