A filling dish where mince köfte is cooked in a pan with mushroom sauce. The earthy taste of the mushrooms is balanced by the köfte's spice, and with its quick preparation, it suits everyday dinner tables.
Knead the ground meat, onion, breadcrumbs, salt, and black pepper, then shape into small round patties.
Fry the patties in a pan over medium heat until browned on all sides and set aside.
In the same pan, sauté the onion, add the mushrooms, and cook over high heat until they release their liquid and it evaporates; add the flour and thin with hot water to thicken.
Return the patties to the sauce and simmer for another 5 minutes over low heat, then serve hot.
Important: Cook off the mushrooms' liquid over high heat before adding them, or the sauce will become watery. Caution: Don't crowd the meatballs in the pan, or they'll steam instead of browning. Allergens: contains gluten (breadcrumbs and the sauce flour); if you don't toast the sauce flour in a little oil first, a raw-flour taste may remain.
If you wipe the mushrooms with a damp cloth instead of washing them before slicing, they release less liquid in the pan and the sauce holds its consistency more easily.
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