Preparation

 Mix the minced meat with breadcrumbs, egg and dried parsley. Roll the meatballs into the desired size and be careful when turning the balls. Bake the balls in a little butter for about 10 minutes. Also fry the mushrooms for 5 minutes with the meatballs or in a separate pan. Chop the shallot. Now take a pan, melt the butter, fry the shallot in it and add the flour. Keep stirring very well and fry the flour for about 5 minutes. You can see that the flower turns a little white, then it is cooked.

 Now add the stock little by little and stir together with the crème frache well with a whisk so that no lumps form. Let’s add something else. Season with salt and pepper. Add the mushrooms and meatballs to the sauce or vice versa.