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prearation:
Dice the onion. Knead with the egg, the soaked and squeezed slice of toast and the minced meat. Season with mustard, salt, pepper and liquid soup seasoning and form into meatballs.
In a large frying pan, brown the meatballs with a little oil all over and remove. Drain the vegetables, peas and carrots and add them to the frying fat, brown a little.
Deglaze with cream and simmer for a while. Season with vegetable stock and thicken with a sauce thickener (dark). Place the meatballs on the sauce and let them heat again.
