Description
Saftige Frikadellen mit goldbrauner Kruste schmiegen sich in eine cremige Champignon-Rahmsoße mit zartem Lauchzwiebel-Aroma. Herzhaft, würzig und unwiderstehlich zart – ein Ofengericht voller Wohlgeschmack.
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 mushrooms by gently wiping them with a damp paper towel or brushing off any dirt. Trim the stems, then cut the mushrooms in half. Wash and trim the spring onions (Lauchzwiebeln), then slice them into thin rings. Peel the onion and garlic clove, then dice both very finely.
- In a large mixing bowl, combine the ground meat (gemischtes Hackfleisch), finely diced onion, garlic, breadcrumbs (Paniermehl), 4 tablespoons of water, and mustard (Senf). Mix everything together thoroughly using your hands or a sturdy spoon until you have a smooth and evenly mixed meat dough. Season the mixture generously with salt and pepper to taste. Divide the meat mixture into four equal portions and shape each into a round, flat patty or frikadelle.
- Heat the sunflower oil in a large frying pan over medium-high heat. Once the oil is hot, add the frikadellen and fry them for about 5 minutes, turning once halfway through, until they develop a golden-brown crust on both sides. Remove the frikadellen from the pan and place them into a baking dish or ovenproof casserole dish.
- In the same pan, add the halved mushrooms to the remaining oil and meat juices. Sauté the mushrooms over medium-high heat for approximately 3 minutes, stirring occasionally, until they start to soften and take on a little color. Pour in the heavy cream (Schlagsahne) and stir to combine, scraping up any browned bits from the bottom of the pan for extra flavor. Season the creamy mushrooms with a pinch of salt.
- Pour the creamy mushroom mixture evenly over the frikadellen in the baking dish. Sprinkle the sliced spring onions over the top, distributing them evenly.
- Preheat your oven to 200°C (conventional oven), 175°C (fan-forced), or according to your manufacturer’s gas oven instructions. Place the baking dish in the preheated oven and bake for about 12 minutes. The frikadellen should cook through and the mushroom cream sauce will bubble and thicken slightly.
- Remove the baking dish from the oven. Serve the oven-baked frikadellen hot, generously topped with the creamy mushroom sauce and spring onions. This dish is delicious served with fresh bread to soak up the flavorful sauce.
Notes
For the best flavor, use a combination of ground beef and pork for the meat mixture. You can add chopped fresh parsley or chives on top for extra color and freshness. Serve with crusty bread, mashed potatoes, or a green salad for a complete meal. Leftovers can be stored in the refrigerator and gently reheated the next day.
- 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
