Viking pot – without bag

Ingredients for 4 servings:

• 500 g minced meat
• 500 g buttered vegetables, frozen
• 1 onion(s)
• 1 egg(s)
• 200 ml broth
• 200 ml milk
• 2 tbsp flour
• some margarine
• some breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Dice the onion. Knead the minced meat with salt, pepper, the onion, and a little breadcrumbs, and form small dumplings. Fry them in margarine until golden brown. Then remove the meatballs from the pan and set aside. Add the buttered vegetables to the pan and sauté briefly, dust with flour, and deglaze with the stock and milk. Let the vegetables simmer for about 5 minutes, then add the meatballs and let stand for another 10 minutes. Finally, season with salt and pepper and serve with boiled potatoes.