Description
Saftige Frikadellen mit goldbrauner Kruste, gebettet in eine cremige Champignonrahmsauce mit zarten Pilzscheiben, feiner Lauchzwiebelnote und würzigem Knoblauchduft – ein harmonisches, aromatisches Ofengericht.
Ingredients
Scale
- 400 g Champignons
- 3 Lauchzwiebeln
- 1 Zwiebel
- 1 Knoblauchzehe
- 500 g Hackfleisch
- 4 EL Paniermehl
- 1 EL Senf
- Salz
- Pfeffer
- 4 EL Sonnenblumenöl
- 400 g Sahne
Instructions
- Begin by preparing the vegetables. Clean and trim the champignons (mushrooms), then slice them into even pieces. Rinse and trim the spring onions (lauchzwiebeln), and cut them into thin rings. Set both aside for later use.
- Peel the onion and the garlic clove. Finely dice both the onion and the garlic so they will easily blend into the meat mixture.
- In a large mixing bowl, combine the ground meat (hackfleisch), the finely diced onion and garlic, the breadcrumbs (paniermehl), 4 tablespoons of water, and the mustard (senf). Season generously with salt and pepper. Use clean hands to knead everything together until you have a smooth, homogeneous mixture. The mixture should be moist but firm enough to hold its shape.
- Divide the meat mixture into four equal portions and form each into a round, thick patty (frikadelle). Press them gently so they hold their shape.
- Heat the sunflower oil in a large, nonstick skillet over medium-high heat. Once the oil is hot, add the frikadellen and fry them for about 5 minutes, turning once halfway through, so that both sides are golden brown and the patties are seared. Remove the frikadellen from the pan and place them in a single layer in a large ovenproof dish or casserole.
- In the same pan, using the remaining cooking juices and fat, add the sliced mushrooms. Sauté them over medium-high heat for about 3 minutes, stirring occasionally, until they start to brown and release their moisture.
- Pour the cream (sahne) into the pan with the mushrooms and stir well, scraping up any browned bits from the bottom of the pan for extra flavor. Season the sauce with salt and pepper to taste. Let the mixture simmer for a minute so the flavors meld together.
- Carefully pour the creamy mushroom sauce over the frikadellen in the ovenproof dish, ensuring they are mostly covered. Sprinkle the sliced spring onions evenly over the top to add flavor and color.
- Place the dish in a preheated oven at 200°C (convection/fan oven). Bake for about 12 minutes, or until the frikadellen are cooked through and the sauce is bubbling. Remove from the oven and serve hot, ideally with potatoes, rice, or fresh bread.
Notes
For a richer flavor, you can add a dash of white wine or a splash of broth to the mushroom sauce before adding the cream. This dish pairs well with mashed potatoes, rice, or fresh crusty bread to soak up the creamy sauce. If you prefer a lighter version, you can use light cream or crème fraîche. The frikadellen can be made ahead and stored in the refrigerator until ready to bake.
- 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
