John Myers
Meatballs in Mushroom Cream
The perfect meatballs in mushroom cream recipe with a picture and simple step-by-step instructions.
- 1 small Onion
- 400 g Ground beef
- 1 Egg
- 3 tbsp Breadcrumbs
- 1 tbsp Mustard
- Salt and pepper
- 2 Red onions
- 200 g Mushrooms brown
- 2 tbsp Oil
- Salt and pepper
- 3 tbsp Sherry medium
- 200 ml Whipped cream
- 1 tbsp Food starch
- 2 tbsp Water
- 2 Stems Fresh thyme
- Peel the onion, dice finely. Knead with the minced meat, egg, breadcrumbs, mustard, salt and pepper. Form 6 large meatballs from the minced meat.
- Peel the red onions and cut into rings. Clean the mushrooms and cut into slices. Fry the meatballs in 1 tablespoon of hot oil for about 10 minutes on both sides until crispy. Remove, keep warm.
- Heat 1 tablespoons of oil in hot frying fat. Fry the onion rings and mushrooms vigorously in them, turning them. Deglaze with sherry and pour over the cream, bring to the boil and simmer for about 3 minutes. Stir the starch and 2 tablespoons of cold sauce Simmer for about 1 minute and season with salt and pepper.
- Pluck the thyme leaves from the stalks. Serve the meatballs with the mushroom cream, sprinkle with thyme leaves and serve. We also had mashed potatoes.
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