Minced meat medallions wrapped in bacon

Ingredients for 4 servings:

• 1 roll from the day before
• 1 m.-sized onion(s)
• 400 g minced meat, mixed
• 1 egg(s)
• 1 tsp mustard
• some salt and pepper
• 100 g breakfast bacon
• 2 tbsp oil
• 200 g mushrooms
• 3 shallots
• 100 ml vegetable stock
• 100 g Cremefine or cream
• 50 ml white wine
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the bread roll and finely dice the onion. Knead the minced meat, diced onion, egg, and mustard into the squeezed-out bread roll and season with salt and pepper. Form 8 medallions from this mixture and wrap each medallion in a slice of bacon. Heat 1 tablespoon of oil in a pan and fry the medallions until golden brown (about 5 minutes on each side). Remove from the pan and keep warm. Cut the remaining bacon into strips, fry in the remaining oil until crispy, and remove from the pan. Halve the mushrooms, slice the shallots, and fry both in the bacon fat. Deglaze with the stock, crème fraîche, and wine; bring to a boil. Stir the cornstarch with 1 tablespoon of water until smooth and use to thicken the sauce. Season with salt and pepper. Serve the medallions with the sauce and bacon strips. Potato or bread dumplings go well with this.