Chopping rolls stroganoff

For 4 people
  • 3 Onions
  • 1 Garlic clove
  • 500 g mixed minced meat
  • 1 egg
  • 2 EL breadcrumbs
  • Salt
  • white pepper
  • 1 TL dried marjoram
  • 150 g mushrooms
  • 100 g Pickles (from the jar)
  • 100 g Cherry tomatoes
  • 250 g spiral noodles
  • 2 EL Oil
  • 20 g Flour
  • 1/4 l clear broth (instant)
  • 200 g whipped cream
  • 100 ml dry white wine
  • 1 EL coarse mustard
  • Marjoram
45 minutes
Peel 1 onion and garlic and dice finely. Knead the mince, egg, breadcrumbs, onion and garlic cubes. Season with salt, pepper and marjoram. Shape the dough into small oval dumplings. Clean the mushrooms, rub with kitchen paper and cut into slices. Peel 2 onions and cut into thin wedges. Cut the cucumber into fine strips. Wash and quarter the tomatoes. Put the pasta in boiling salted water and cook for about 10 minutes. Heat oil in a pan. Fry the meatballs all around for about 8 minutes over a medium heat and remove them. Fry the mushrooms and onions in the frying fat for 3 minutes and remove. Add the flour to the pan and toast it until it starts to turn brown. Deglaze with broth, cream and wine and bring to the boil. Stir in mustard. Add onions, mushrooms and meatballs to the sauce. Let everything simmer over low heat for about 5 minutes. Fold in tomatoes. Season to taste with salt and pepper. Pour the pasta on a sieve and drain. Arrange the stroganoff and noodles together on plates. Serve garnished with marjoram
1 person approx:
  • 740 kcal
  • 3100 kJ
  • 39 g protein
  • 37 g fat
  • 58 g carbohydrates


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