Text read by Mary Peters


½ onion
½ roll
200 g minced meat
1 egg
¾ tsp salt
¼ tsp mustard
¼ tsp pepper
some flour, for the work surface.

For the sauce: 20 g margarine
½ tbsp flour
50 ml chicken stock
125 ml sour cream
1 cucumber, cut into sticks.
1 tsp. mustard (Dijon)
½ tsp. pepper


Preparation time approx. 30 minutes

Finely chop the onion (if you want to be on the safe side, fry it lightly in the mince before using it so that it does not taste bitter), soak the bread rolls in water and squeeze out the water.

Mix both with minced meat, egg, salt, mustard and pepper and form small balls from the mixture. Fry them in the butter/oil mixture until brown all over, remove.

Stir in stock and sour cream mixed with flour, bring to the boil. Stir in the cucumber sticks. Season to taste with salt, mustard and pepper. Put the balls back into the sauce and leave to stand for another 5 minutes.

Serve with boiled potatoes.

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