Wash, peel and dice the carrots, then cook them in about 8 minutes. Chop the mushrooms and cucumbers.
Mix the minced meat with the squeezed out roll, egg and mustard, season the meat dough with salt, bell pepper and paprika and form small balls out of it.
Cut onions into wedges and fry in oil, remove and set aside. Fry the meatballs all around, also remove and keep warm. Sauté the mushrooms, add the onions and carrots. Deglaze with vegetable broth, cucumber juice and cream. Add the gherkins. Stir in the sauce thickener, bring to a boil and season the sauce with salt, bell pepper, paprika and sugar. Then add the meatballs and bring to the boil again.
It goes well with spaetzle!
