Description
Saftige Frikadellen aus würzigem Hack, zart und aromatisch, schwimmen in cremiger Gemüse-Sahnesauce mit feiner Senfnote. Goldbraun gebraten, verbinden sie herzhaften Geschmack mit samtiger Textur zu einem unwiderstehlichen Genuss.
Ingredients
Scale
- 450–500g Hackfleisch (gemischt)
- 1 Stk. Zwiebel
- 1 Scheibe Toastbrot (eingeweicht)
- etwas Salz
- etwas Pfeffer
- etwas flüssige Suppenwürze
- 1 Stk. Ei
- etwas Senf
- etwas Öl
- 2 Becher Sahne
- 1 Glas Erbsen/Möhren (Gemüse)
- etwas Saucenbinder (dunkel)
- etwas Brühe (Gemüsebrühe)
Instructions
- Begin by finely dicing the onion into small, uniform cubes to ensure even flavor distribution in the meat mixture.
- Take the slice of toast bread that has been soaked in water or milk until soft, then squeeze out the excess liquid thoroughly to prevent sogginess in the meat.
- In a large mixing bowl, combine the minced mixed meat (Hackfleisch), the diced onion, the well-drained soaked toast bread, and one whole egg. Use your hands or a spoon to knead these ingredients together until they are well incorporated and form a sticky, homogeneous mixture.
- Add to the meat mixture a small amount of mustard, salt, pepper, and some liquid soup seasoning (flüssige Suppenwürze) to enhance the flavor. Mix thoroughly again so that the seasonings are evenly distributed throughout the meat.
- Form the mixture into evenly sized Frikadellen (German meat patties), shaping them firmly but not too compact, so they stay juicy when cooked. Aim for about 6-8 patties depending on size preference.
- Heat a large frying pan over medium heat and pour in enough oil to lightly coat the bottom of the pan. Once the oil is hot but not smoking, carefully place the Frikadellen in the pan, leaving some space between each to ensure even browning.
- Fry the patties on each side until they develop a golden-brown crust and are cooked through inside. This usually takes about 4-5 minutes per side. Use a spatula to turn them gently to avoid breaking. Once browned and cooked, remove the Frikadellen from the pan and set them aside on a plate.
- Drain the peas and carrots vegetable mix from the jar or can, reserving the liquid if desired for extra flavor.
- Into the same pan with the residual frying fat (do not clean the pan), add the drained peas and carrots. Sauté them gently over medium heat for a few minutes until they are warmed through and slightly tender, absorbing the flavors from the pan.
- Pour in the two cups of cream (Sahne) to deglaze the pan, stirring with a wooden spoon or spatula to lift any flavorful browned bits from the bottom of the pan. Allow the cream to simmer gently for several minutes until it reduces slightly and thickens.
- Season the cream and vegetable sauce with vegetable broth (Brühe) to taste, adding enough to balance and enhance the flavor without making it too watery.
- Gradually sprinkle the dark sauce thickener (Saucenbinder) into the simmering sauce while stirring continuously to avoid lumps. Continue cooking until the sauce reaches a smooth, creamy, and thick consistency that will coat the back of a spoon.
- Place the previously cooked Frikadellen back into the pan, nestling them carefully into the creamy vegetable sauce. Cover the pan with a lid or foil and let everything heat together on low heat for about 5 minutes, allowing the patties to absorb some sauce flavor and become piping hot.
- Once heated through, taste the sauce one last time and adjust seasoning if necessary with salt, pepper, or a splash more broth. Serve the Frikadellen in the warm vegetable cream sauce immediately with your choice of side dishes such as mashed potatoes, rice, or fresh bread.
Notes
For a juicier Frikadellen, make sure not to overwork the meat mixture when kneading. Soaking the toast bread in milk instead of water can add extra moisture and richness. If you prefer a thicker sauce, add the sauce thickener gradually and allow sufficient time to thicken. Leftovers can be stored in the fridge for up to two days and reheat well.
- 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
