John Myers
Contents
show
Meat: Minced Meat with Cream Sauce
The perfect meat: minced meat with cream sauce recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 1 Rolls old, soaked in milk
- 0,125 liter Milk
- 1 piece Egg
- 1 piece Onion
- 1 bunch Fresh smooth parsley
- 2 tbsp Sunflower oil
- 0,25 liter Broth clear
- 1,5 tbsp Flour
- 8 tbsp Cream 30% fat
- 1 tbsp Soy sauce dark
- Salt
- Pepper
- Sweet paprika
We can already prepare:
- I soak the roll (1 day old) in 1/8 liter of milk and let it steep.
- The onion is peeled and diced (if you like, you can also add some Knofi [diced, not pressed]).
- The parsley is also chopped, but not too small.
- I mix the cream with the flour as a binding.
Now let’s start:
- First of all, let’s squeeze out the bun properly.
- I then mix the minced meat with the onions, egg, rolls and parsley. Depending on the taste (one likes it spicier, the other doesn’t), pepper, salt and paprika are added.
- Now wash your hands and put them into the dough (remove the rings beforehand). Mix thoroughly and season to taste every now and then.
- From the finished dough, 4 rectangular cuts are now formed.
- Heat the oil in a pan over medium heat and add the cuts. Fry them brown for a good 6 minutes on each side over low heat.
- In the meantime, preheat the oven to approx. 120 ° C and keep the meat cuts warm.
- Dissolve the meat stock with the meat stock, bring to the boil. Then add the cream with the whisked flour to the stock and let it boil through (approx. 3 minutes) so that the floury taste goes away.
- Now add the soy sauce and season with pepper (please use the salt carefully, as the soy sauce is very salty).
- Arrange the plates, distribute the sauce over the meat.
- We also had the potato wedges with marjoram from my KB under: Potato wedges with marjoram
Facebook Comments