John Myers
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Cooking: Bifteki Special with Cream Mushrooms
The perfect cooking: bifteki special with cream mushrooms recipe with a picture and simple step-by-step instructions.
* for the Bifteki
- 500 g Fresh minced beef
- 1 Fresh shallot
- 1 Clove of garlic
- 50 g White bread
- 1 Egg
- 1 pinch Ground cumin
- Salt
- Crushed red pepper
- 50 g Goat cream cheese
- 75 g Goat cheese
- 1 Pointed peppers green
- Oil
* for the cream mushrooms
- 250 g Mushrooms brown
- 2 Fresh shallots
- 1 tbsp Butter
- 100 ml Vegetable broth
- 50 ml Cream
- Seasoned Salt
- Colorful pepper
- 1 tbsp Creme fraiche Cheese
- Prepare polenta according to the instructions in my cookbook. ….. Cooking: Cheese-Polenta …..
- Soak the bread in water.
- Peel shallot and garlic and cut very finely. Heat the oil in a pan and sauté both in it. Then take it out and let it cool down.
- Crumble the goat cheese (feta). Peel the peppers and cut very finely, removing the seeds. Mix with both types of cheese.
- Knead the minced meat, egg, pressed toast, shallot, garlic and spices together.
- Divide into 8 parts, press them flat, put approx. 1 teaspoon of cheese mixture in the middle and shape into long meatballs, press a little flat. Fry on both sides in a pan.
- Then place in a small baking dish or something similar and place in the oven at 100 ° C.
- Clean the mushrooms and cut into slices. Peel the shallot and cut into small pieces.
- Put the butter in the pan and let it melt. Fry the mushrooms and shallot in it.
- Add the vegetable stock and cream, season and simmer for about 15 minutes.
- Turn off the stove and when it stops boiling, stir in the creme fraiche.
- Bifteki, polenta and mushrooms on plates and serve.
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