Description
Saftige Frikadellen aus zartem Hackfleisch, goldbraun gebraten, ruhen in einer cremigen Sahnesauce mit knackigem Gemüse. Fein gewürzt, aromatisch und unwiderstehlich – ein echtes Wohlfühlgericht.
Ingredients
Scale
- 450–500g mixed ground meat (Hackfleisch, gemischt)
- 1 onion
- 1 slice of toast bread (soaked)
- Salt
- Pepper
- A little liquid soup seasoning (flüssige Suppenwürze)
- 1 egg
- A little mustard
- A little oil
- 2 cups cream (Sahne)
- 1 jar of peas and carrots (Erbsen/Möhren), drained
- Some sauce thickener (Saucenbinder)
- Some broth (Brühe)
Instructions
- Peel and finely dice the onion. Place the diced onion in a large mixing bowl.
- Soak the slice of toast bread briefly in water or milk until soft. Squeeze out any excess liquid and add the bread to the mixing bowl with the onions.
- Add the ground meat and the egg to the bowl. Season the mixture generously with salt, pepper, a small amount of mustard, and a splash of liquid soup seasoning.
- Mix all the ingredients thoroughly by hand or with a spoon until a uniform, cohesive meat mixture forms. This ensures even distribution of the seasonings and a juicy texture.
- With damp hands, form the meat mixture into evenly sized patties (Frikadellen), pressing them gently to hold their shape.
- Heat a large frying pan over medium-high heat and add a little oil. Once the oil is hot, place the Frikadellen in the pan. Fry them on all sides until well-browned and cooked through, about 6-8 minutes per side, depending on thickness. Remove the cooked Frikadellen from the pan and set aside on a plate.
- Drain the jar of peas and carrots thoroughly. Add the vegetables to the same pan with the remaining fat from frying the Frikadellen. Sauté the vegetables for a few minutes, stirring occasionally, until they are lightly heated and coated with flavor.
- Pour the cream into the pan with the vegetables, stirring to combine. Bring the mixture to a gentle simmer and let it cook for a couple of minutes to allow the flavors to meld.
- Season the sauce with a splash of broth to taste, adjusting the seasoning if necessary. If the sauce is too thin, sprinkle in some sauce thickener (Saucenbinder) and stir until the sauce reaches your desired consistency.
- Once the sauce is ready, carefully return the Frikadellen to the pan, placing them on top of the creamy vegetable sauce. Cover the pan with a lid and let everything heat through over low heat for a few minutes, ensuring the Frikadellen are hot and the flavors have combined.
- Serve the Frikadellen hot, nestled in the creamy vegetable sauce. Optionally, garnish with fresh herbs and accompany with potatoes, rice, or bread.
Notes
For extra flavor, you can add finely chopped fresh herbs such as parsley to the meat mixture or use different types of vegetables in the sauce. Adjust the seasoning of the sauce to your taste, and if you prefer a thicker sauce, add more sauce thickener as needed. Serve immediately for the best texture and flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 200-300
- Sugar: 3-8g
- Sodium: 300-600mg
- Fat: 13-20g
- Saturated Fat: 4-6g
- Carbohydrates: 25-35g
- Fiber: 4-8g
- Protein: 5-10g
- Cholesterol: 0-20mg
