Peel and finely dice the onion and garlic. Knead well the mince, egg, pepper, parsley and tomato paste. Form small balls from the mixture. Clean and shine the mushrooms. Peel and slice the sausage.
Heat 2 tablespoons of oil in a pan, fry the balls and sausage in portions until golden brown. Take them out. Add 1 tablespoon of oil to the frying fat and fry the mushrooms in portions of
Take it out, fry onion and garlic in it. Deglaze with tomatoes and 300 ml water, add bay leaf, bring to the boil. Stir in the ground pork, meat and mushrooms and stew covered for about 15 minutes.
Stir in cream and season the pan with salt, pepper, lemon juice and 1 pinch of sugar. Serve garnished with marjoram if desired. Farmhouse bread tastes good with it.