Description
Saftige Frikadellen mit goldbrauner Kruste treffen auf eine cremige Gemüse-Sahne-Sauce: aromatisch, zart, mit feiner Würze und bunten Gemüsestückchen – ein geschmackvolles, farbenfrohes Wohlfühlgericht.
Ingredients
Scale
- 450–500g mixed ground meat (Hackfleisch, gemischt)
- 1 onion
- 1 slice of toast bread (soaked)
- Salt (to taste)
- Pepper (to taste)
- A little liquid soup seasoning (flüssige Suppenwürze)
- 1 egg
- A little mustard
- A little oil
- 2 cups cream (Sahne)
- 1 jar peas and carrots (Erbsen/Möhren)
- Some sauce thickener (Saucenbinder)
- Some broth (Brühe)
Instructions
- Begin by preparing the ingredients. Peel and finely dice the onion. Soak the slice of toast bread in a little water or milk until soft, then squeeze out any excess liquid.
- In a large mixing bowl, combine the diced onion, soaked and squeezed toast bread, ground meat, and egg. Add a little mustard, a splash of liquid soup seasoning, and season generously with salt and pepper. Mix all the ingredients thoroughly with your hands until well combined and the mixture is uniform.
- Shape the meat mixture into small, evenly sized patties (Frikadellen), pressing them gently so they hold together.
- Heat a large skillet or frying pan over medium heat and add a little oil. Once the oil is hot, carefully place the Frikadellen into the pan. Fry them on all sides for about 6-8 minutes in total, turning occasionally, until they are golden brown and cooked through. Remove the Frikadellen from the pan and set them aside on a plate.
- Pour off excess fat from the pan if necessary, leaving just enough to sauté the vegetables. Open the jar of peas and carrots, drain them well, and add them to the pan with the leftover pan juices. Sauté the vegetables gently for about 2-3 minutes, stirring occasionally to absorb the flavors from the pan.
- Pour the cream into the pan with the vegetables and stir well to combine. Allow the mixture to come to a gentle simmer, then let it cook for about 3-5 minutes so the flavors meld and the sauce begins to thicken.
- Season the sauce to taste with a little vegetable or beef broth (Brühe) for extra flavor. If the sauce is too thin, sprinkle in some sauce thickener (Saucenbinder), whisking constantly, until the sauce reaches your desired consistency.
- Return the browned Frikadellen to the pan, nestling them into the creamy vegetable sauce. Let everything heat together for another 2-3 minutes, spooning some sauce over the Frikadellen so they are well coated and heated through.
- Serve the Frikadellen hot, garnished with fresh herbs if desired, along with the creamy vegetable sauce. Enjoy with potatoes, rice, or crusty bread.
Notes
For extra flavor, you can add fresh herbs such as parsley or chives to the meat mixture or as a garnish. If you prefer, you can use fresh peas and carrots instead of canned, but cook them until tender before adding the cream. Adjust the consistency of the sauce with more or less cream or sauce thickener to your liking. These Frikadellen are also delicious served with mashed potatoes or buttered noodles.
- 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
