John Myers
Contents
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Ingredients
- 500 g Minced meat
- 3 tbsp Clarified butter
- 1 glass Green beans
- 2 tbsp Butter
- 1 tsp Dried savory
- 1,5 tsp Salt
- 5 drops Tabasco
- 2 Msp Black pepper from the mill
- 1 Msp Garlic spice
- 200 g Mushrooms brown
- 1 medium sized Fresh onion
- 200 ml Instant meat broth
- 2 tbsp Flour
- 0,5 tsp Vegetable broth powder
- 1 tbsp Tomato paste
Instructions
For the meatballs:
- Mix the minced meat with salt, pepper and a little garlic seasoning and form small balls. Heat clarified butter in a pan and fry the balls in it until crispy.
- Remove the balls and set aside. Fry a medium-sized vegetable onion cut into strips and 200 g sliced mushrooms in the frying fat.
- Now add the meatballs and let everything stew for about 5 minutes and deglaze with 125 ml of meat stock. Season with salt, pepper and Tabasco and tomato paste and simmer the balls with the onion and mushroom vegetables in the sauce. For the sauce, pour in as much meat stock until you have reached the desired amount of sauce.
- If you like it, you can thicken the sauce with a dark sauce thickener.
For the bean vegetables:
- Heat 2 tablespoons of butter in a saucepan, stir in the flour and sweat it lightly. Sweat only SHORtspY so that the vegetable sauce keeps its light color. Now deglaze with the bean and vegetable stock and bring to the boil briefly. Season the vegetables with salt, a little pepper, 0.5 teaspoons of vegetable stock and savory.
- Arrange the meatballs with the vegetables on plates and serve with boiled potatoes.
My tip:
- Dark meat sauces get a more intense color if you add a little tomato paste to the frying fat after frying and then pour in broth or wine!
Nutrition
Serving: 100gCalories: 261kcalCarbohydrates: 4.7gProtein: 12.5gFat: 21.6g
