John Myers
Meatballs e nang le li-mushroom tse sootho ka har'a Sauce ea Cream e nang le Wild Rice
Li-meatball tse phethahetseng tse nang le li-mushroom tse sootho ka tranelate sauce e nang le risepe ea raese e hlaha e nang le setšoantšo le litaelo tse bonolo tsa mehato.
Bakeng sa linoko tsa nama
- 300 g e Hacked
- 1 tablespoons Breadcrumbs
- 1 Egg
- Letsoai le pepere
- 1 onion e khethiloeng
bakeng sa li-mushroom ka tranelate sauce
- 300 g li-mushroom tse ncha tse sootho
- 100 g ea ham e halikiloeng
- 1 Finely diced onion
- 0,25 ml Moro oa meroho
- 3 Khaba ea Worcester sauce
- 100 g ea cheese ea fraiche
- 1 tablespoon parsley e khabeloa hantle
- Kopanya nama ea minced le lisebelisoa tse boletsoeng ka holimo 'me u bōpe libolo tse nyenyane ebe u li chesa ka pane e chesang e nang le mafura a seng makae, nakong ena hloekisa li-mushroom ebe u khaola halofo.
- Now take the meatballs out of the pan and put the mushrooms in the hot pan, add some finely diced ham and a little chopped onion and roast together when the champis are a bit colored, pour a little vegetable broth with salt, pepper and Worcester sauce, season some Stir in spoons of crème fraîche, add the meatballs and let everything simmer for 10 minutes, then sprinkle with parsley and serve with wild rice – it tasted fabulous.
