- Minced meat - 400 Grams
- Bow - 1 piece
- Champignons - 200 Grams
- Cream - 300 Milliliters
- White pepper, marjoram, cinnamon - 1 To taste (on the tip of the knife)
- Cognac - 1 st. a spoon
- Flour - 1 teaspoon
- Salt - 1 To taste
- Potatoes - 5 pieces
1. First of all, prepare the stuffing. Add salt (to taste), add cinnamon, white pepper and marjoram, mix well. From the resulting forcemeat we will form small meatballs. Before the golden color fry the meatballs and remove from the fire. 2. Clean the onion and cut it into small pieces, just clean and cut the mushrooms. In a pan until tender, fry onions and mushrooms, and then pour in cognac (one spoonful) and set fire to it. When the blue flame goes out, add flour, cream and salt. We continue to stew (the sauce should thicken). We lay the meatballs in a roasting dish, pour the sauce over them. Send it for 15 minutes to a preheated oven. 3. Now rinse the potatoes and peel it from the skin. Each potato is cut into eight pieces. 4. We boil potatoes for ten minutes in boiling water. Water must be well salted (more than usual). Now we put the potatoes in a frying pan and fry them until they are crispy. 5. Next, shift the ready garnish and meatballs to a plate. The dish is ready.
Servings: 6