John Myers
Meatballs in Mushroom Cream Sauce La Ari
The perfect meatballs in mushroom cream sauce la ari recipe with a picture and simple step-by-step instructions.
- 6 Meatballs
- 1 packet White mushrooms
- 1 kl. Onion
- 1 kl. Fresh smooth parsley
- 1 kl. Beef broth
- 1 kl. Cooking cream (-50%)
- 1 kl. Butter and oil
- 1 kl. Pinches each, except for the pepper
- Pepper (mill) and salt
- Curry
- Thyme
- Nutmeg
- Sugar
- Chili powder
- Lemon
- Clean the mushrooms and cut into slices as well as the onion. Sprinkle a few squirts of lemon over the mushrooms.
- Fry the onion in oil (sunflower) and add the mushrooms. As soon as the mushrooms are nice and brown, add a little water and the beef broth (I had a small half glass with pieces) too. Let everything simmer for a while and season with the spices.
- Then let the cream simmer clean and nice. Add the parsley and season to taste. I added a little butter and thickened the sauce a little with flour (mix with cold water beforehand).
- Put the meatballs in the sauce just before the end to warm them up.
- If someone wants to know how I made the H. balls: mixed minced meat, an egg yolk, a small. Onion, some breadcrumbs, some mustard, pepper and salt and pinches of: curry, paprika, chilli powder, thyme, Provence herbs, oregano and some fresh rosemary (cut into small pieces). Have become very tasty!
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