Description
Saftige Ofenfrikadellen mit knuspriger Kruste ruhen in einer cremigen Champignon-Lauchzwiebel-Sauce. Herzhaftes Hackfleisch trifft auf zarten Pilzgeschmack, fein abgerundet mit frischer Lauchzwiebel und würzigem Senf.
Ingredients
Scale
- 400 g Champignons
- 3 Lauchzwiebeln
- 1 Zwiebel
- 1 Knoblauchzehe
- 750 g gemischtes Hackfleisch
- 4 EL Paniermehl
- 1 EL Senf
- Salz
- Pfeffer
- 4 EL Sonnenblumenöl
- 200 g Schlagsahne
Instructions
- Begin by preparing the vegetables. Clean the champignons thoroughly by wiping them with a damp cloth or brushing off any dirt. Trim the ends and cut the mushrooms in half. Set aside.
- Wash the spring onions (lauchzwiebeln) thoroughly, trim the roots and any wilted green parts, then slice them into thin rings. Set aside for later use.
- Peel the onion and garlic clove. Chop both finely into small cubes, ensuring they will blend well into the meat mixture.
- In a large mixing bowl, combine the ground meat, finely chopped onion, finely chopped garlic, 4 tablespoons of breadcrumbs, 4 tablespoons of water, and 1 tablespoon of mustard. Season the mixture generously with salt and freshly ground black pepper.
- Using clean hands, knead the mixture thoroughly until all ingredients are well incorporated and the mixture is smooth and cohesive.
- Divide the meat mixture into four equal portions and shape each one into a round, slightly flattened patty (frikadelle). Ensure they are of an even thickness so they cook uniformly.
- Heat 4 tablespoons of sunflower oil in a large frying pan over medium-high heat. Once the oil is hot, carefully add the frikadellen to the pan, making sure not to overcrowd them.
- Fry the frikadellen on both sides for about 5 minutes total, turning once, until they are golden brown on the outside. They do not need to be cooked through at this stage, as they will finish cooking in the oven.
- Remove the browned frikadellen from the pan and place them in a single layer in a large ovenproof casserole dish or baking dish.
- Add the halved champignons to the still-hot pan with the remaining cooking oil and any pan juices. Sauté the mushrooms over medium-high heat for about 3 minutes, stirring occasionally, until they are lightly browned and have released some of their moisture.
- Pour the 200 g of heavy cream (schlagsahne) into the pan with the mushrooms. Stir well to combine and bring the mixture to a gentle simmer. Season the mushroom cream sauce with salt to taste.
- Carefully pour the hot mushroom cream sauce evenly over the frikadellen in the baking dish, making sure the mushrooms are spread out and the sauce covers the patties.
- Sprinkle the sliced spring onion rings evenly over the top of the frikadellen and sauce. This will add freshness and a mild onion flavor.
- Preheat your oven to 200°C (conventional oven), 175°C (fan-forced), or the equivalent gas setting according to the manufacturer’s instructions.
- Place the baking dish with the frikadellen, mushrooms, and sauce into the preheated oven. Bake for about 12 minutes, or until the frikadellen are cooked through and the sauce is bubbling.
- Remove the baking dish from the oven. Allow it to cool slightly before serving. These oven-baked frikadellen are delicious served hot, ideally accompanied by fresh bread to soak up the creamy mushroom sauce.
Notes
For extra flavor, you can add chopped fresh parsley to the finished dish before serving. The recipe works well with a mix of pork and beef mince for juicy frikadellen. If you prefer, you can use creme fraiche or sour cream instead of heavy cream for a tangier sauce. Serve with crusty bread, mashed potatoes, or a fresh green salad for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
