Meatballs in mushroom cream sauce

Ingredients for 4 servings:

• 250 g carrot(s)
• salt water
• salt and pepper
• 1 roll from the day before
• 5 onions
• 250 g mushrooms
• 100 g gherkins
• 100 ml cucumber juice
• 500 g minced meat, mixed
• 1 egg(s)
• 1 tsp mustard
• Paprika powder, sweet
• 1 tbsp oil
• 375 g vegetable stock
• 100 g cream
• 1 tbsp sugar
• 1 bunch of parsley
• some sauce thickener

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Clean and peel the carrots, slice them, and cook in boiling salted water for about 8 minutes. Drain well. Soak the bread roll. Finely dice 1 onion and slice the remaining onions. Clean and halve the mushrooms. Slice the cucumbers. Knead the minced meat, diced onion, squeezed out the bread roll, egg, and mustard. Season to taste with salt, pepper, and paprika. Using moistened hands, form the minced meat mixture into dumplings. Heat the oil in a deep pan and fry the mushrooms, turning occasionally. Remove from the pan. Fry the onion wedges in the oil and remove. Add the meatballs to the pan and fry over medium heat for 8-10 minutes, turning occasionally, then remove. Deglaze the pan with vegetable stock, 100 ml of the cucumber juices from the jar, and cream, and bring to a boil. Stir in the sauce thickener and bring to a boil again. Season to taste with salt, pepper, paprika, and sugar. Add the meatballs, onion wedges, mushrooms, cucumbers, and carrots to the sauce and bring back to a boil. Finely chop the parsley and sprinkle over the sauce.