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Minced meat balls in the village style

Country-Style Beef Meatballs in Mushroom Sauce

The wonderfully delicate flavor of this sauce will win you over in an instant. Simmered in mushroom gravy, these tender country-style meatballs have a special, one-of-a-kind taste.

Abigail

Recipe author

Composition / ingredients

Servings:

Ground beef (or a lean ground-meat blend for patties)

500

Onion

Button mushrooms

300

Flour

Tomato paste (or tomato sauce)

Garlic

Bay leaf

Peppercorns

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 42 % 11 g

Carbohydrates 27 % 7 g

152 kcal

GI: 71 / 0 / 29

Cooking method

Cooking time: 50 min

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Step 5:

Add the chopped onion (1), pepper, salt, and a little water to the ground beef and mix. With damp hands, shape the mixture into meatballs and dredge them in flour. Fry the meatballs in butter on both sides until cooked through. Cut the remaining onion (2) into strips and sauté until golden. Spread it over the bottom of a baking dish. Boil the mushrooms and let them cool, reserving the cooking liquid. Slice the mushrooms and sauté them. Place the meatballs on top of the onion, and the mushrooms on top of the meatballs. Make the sauce: brown the flour in a dry pan until golden. Separately, sauté the tomato paste and combine it with a quart (1 liter) of the mushroom broth. Stir in the browned flour, bay leaf, and peppercorns. Pour the sauce over the meatballs and bake in the oven for 15 minutes.