John Myers
Ingredients
Mushroom buns: (approx. 25 pieces!)
- 1 Kg Beef meat
- 2 Yesterday's rolls
- 250 g Mushrooms
- 200 g 2 Onions
- 2 piece Garlic cloves
- 20 g 1 piece of ginger approx. 20 g
- 1 Red chilli pepper
- 2 piece Eggs
- 2 tsp Salt
- 2 tsp Sweet paprika
- 2 tsp Mild curry powder
- 1 big cup Breadcrumbs
- 1 big cup Sunflower oil
Cream sauce:
- Mushroom roll frying pan with oil
- 2 tbsp Flour
- 100 ml Hot water
- 1 cube Beef broth 10 g
- 100 ml Cream
- 0,5 tsp Salt
- 0,5 tsp Mild curry powder
Cauliflower:
- 800 g 1 cauliflower / trimmed in florets
- 2 tsp Salt
Jacket potato triplets:
- 1 Kg Potatoes (triplets)
- 2 tsp Salt
- 2 tsp Ground turmeric
Serve:
- Parsley for garnish
Instructions
Mushroom buns: (approx. 25 pieces!)
- Soak yesterday's rolls in water and squeeze them out well. Clean / brush the mushrooms and chop them into small cubes. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Put all ingredients (1 kg beef mince. 2 soaked and squeezed rolls, 250 g diced mushrooms, 200 g onion cubes, garlic clove cubes, ginger cubes, chilli pepper cubes, 2 eggs, 2 teaspoons salt. 2 teaspoons sweet paprika and 2 teaspoons mild curry powder) in a bowl give and mix / knead well with your hands. Shape meatballs (approx. 25 pieces!) With moistened hands, roll in breadcrumbs and fry golden-brown on both sides in a pan with sunflower oil. Continue until you have used up all of the dough for mushrooms. Keep warm in the oven at 50 ° C until serving.
Cream sauce:
- Scatter flour (2 tbsp) into the frying pan of the mushroom buns (burn in!), Gradually deglaze / pour in the hot water (100 ml). Crumble the stock cube, mix in the cream (100 ml) and season with salt (½ teaspoon) and mild curry powder (½ teaspoon). Let everything simmer / reduce for a few minutes.
Cauliflower:
- Clean the cauliflower and cut it into florets. Boil the cauliflower florets in salted water (2 teaspoons of salt) for about 8-10 minutes and drain through a kitchen sieve.
Jacket potato triplets:
- Wash the triplets (small, waxy potatoes), cook in salted water (2 teaspoons of salt) with turmeric ground (2 teaspoons) for about 20 minutes, drain, allow to cool a little and peel off.
Serve:
- Serve the mushrooms with cream sauce, cauliflower and triplets, garnished with parsley.
