Tandem minced veal meat with cabbage and mushroom sauce

Products for 4 portions

400 g Tandem minced veal meat

150 g finely-chopped sauerkraut
2 heads of shallots
1 clove of garlic
1 tsp. large paprika
1 tbsp. tomato paste
2 tbsp. oil
Pepper

For the breading:
Flour
2 eggs
Breadcrumbs

For the mushroom sauce:
400 ml veal broth
15 g dried mushrooms
2 tbsp. olive oil
250 g mushrooms
1 onion
2 sprigs of fresh thyme
50 ml white wine
1 tbsp. apple vinegar
1 tbsp. cold butter

Preparation

Drain as much of the sauerkraut water as possible and place it in a large bowl. 

Grate the onion on a fine grater, blend the garlic and add the minced meat.
Season with pepper and add the tomato paste and paprika.
Pour in the olive oil, mix well and leave for 20 minutes to soak in the flavour.
Divide the mix into four parts and shape discs about 2-3 cm thick.

Bread successively in flour, egg and breadcrumbs. Repeat the steps with the egg and breadcrumbs to make double breading and place the meatballs in a baking tray covered with paper. 

Drizzle a little bit of cooking oil on top and bake for 30 minutes in an oven preheated to 220 degrees, turning over the meatballs in the middle of the baking process.

For the mushroom sauce:
Add the dried mushrooms to the hot broth and leave for 15 minutes.

In a large pan or saucepan, heat the olive oil and add the mushrooms cut in 4 pieces. Cook for 6-7 minutes until caramelised and add the finely-chopped onion. Stir and cook for another 3-4 minutes, add the thyme sprigs, pour the wine and vinegar, let the alcohol evaporate for a minute and add the mushrooms and broth.
Reduce the heat and cook for 15-20 minutes.
Remove the thyme and add the butter, salt and pepper.
Serve the veal meatballs warm with the mushroom sauce.