Preparation
Step: 1/13

Clean the mushrooms, reserve half and finely chop the rest in a blender. Add 1 tsp salt and leave to stand for 1 hour.

Step: 2/13

Meanwhile, coarsely dice the rolls and soak in 150ml warm water. Squeeze them well and place in a large bowl.

Step: 3/13

Peel and dice the onion and add to the soaked bread.

Step: 4/13

Drain the chopped mushrooms in a sieve, collecting the mushroom juices.

Step: 5/13

Add the mushrooms, beef mince and egg to the bread mixture. Season with salt and pepper, then mix with a mixer fitted with dough hooks to a firm mixture.

Step: 6/13

Shape into an oval.

Step: 7/13

Heat the oil in a large pan and fry the meatball over a medium heat until browned on all sides.

Step: 8/13

Mix the tomato juice with the mushroom juice and stock, pour over the meatball, and cook, covered, over a medium heat for about 30 minutes, turning from time to time.

Step: 9/13

Meanwhile, wash the potatoes and cook in lightly salted boiling water for 20 minutes. Cut the remaining button mushrooms into thin slices.

Step: 10/13

Remove the meatball from the pan, wrap it in foil and leave to rest for about 5 minutes.

Step: 11/13

Place the mushrooms in the cooking liquid and bring to the boil.

Step: 12/13

Stir the flour with the cream until smooth, and add to the sauce. Simmer for 5 minutes over a low heat until the sauce thickens. Season with salt and pepper.

Step: 13/13

Drain the potatoes, rinse in cold water and peel. Serve with the meatloaf and the sauce.