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Meatballs in mushroom sauce

Meatballs in mushroom sauce


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Preparation of meatballs:

Mix the minced meat with the egg, spices, finely chopped onion, grated carrot, diced bell pepper (optional).

Put the potato on a large grater and leave it for a few minutes, then squeeze the juice well and add it over the minced meat.

We also put the bread corner soaked in milk and squeezed well and the finely chopped parsley

Mix all the ingredients well and then let it rest for 30 minutes.

Moisten the palms, form balls, pass them through flour and well-beaten eggs, then fry them in a cauldron with hot oil.

Remove on a paper towel to absorb excess oil.

Sauce preparation:

Finely chop the onion and put it to harden in olive oil.

After a few minutes, add the drained mushrooms, spices and the box of diced tomatoes.

Finely chop the garlic and add it over the sauce, together with the bay leaves.

Add the meatballs and let it simmer to reduce the juice.

Serve with pickles.


Mushrooms with mushrooms (fasting recipe)

If you try my recipe for Mushrooms with mushrooms, I look forward to seeing you again and telling me how much you enjoyed it.

  • 500 g fresh mushrooms
  • 2 potatoes (200 g)
  • a carrot (100 g)
  • a large onion (100 g)
  • & # 189 garlic captain
  • 3 tablespoons breadcrumbs
  • paprika
  • pepper
  • salt
  • & # 189 link dill
  • & # 189 parsley link
  • 2 tablespoons flour for rolling meatballs
  • frying oil



Method of preparation:
We clean the mushrooms, put them under a stream of cold water and boil them in boiling water in which we add a pinch of salt. Boil them for 7-8 minutes, then put them in a strainer and let them drain and cool.
Meanwhile, clean the rest of the vegetables and wash them. When the mushrooms are well drained, pass them through the mincer together with the other raw vegetables and put them in a bowl. We drain the juice they leave. Add the breadcrumbs, finely chopped greens and season with paprika, salt and pepper. Mix well with a spoon, then leave the composition aside for 10-15 minutes. After this time, take a full spoonful of the vegetable mixture and roll it a little in flour. We give it an oval shape (in my case) or a round one and we flatten it slightly. When we finish shaping all the meatballs, we put oil in a pan (about a finger). We put the pan on medium heat towards the sea and when it heats up we reduce the fire and we put the meatballs. Fry them on both sides until nicely browned. When they are ready, we take them out on paper towels to absorb the excess oil. Do the same until we fry all the meatballs. From the mentioned ingredients I got 17 small meatballs. They are excellent! They can be consumed hot and cold.
Below I have attached some photos from the preparation.
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Buckwheat meatballs with mushrooms in sauce

step 1. Boil buckwheat. If the mushrooms are frozen, we boil them, if they are fresh, we fry them.

step 2. When the buckwheat and mushrooms have cooled, add the onion, an egg and mix them with the blender. We form meatballs and fry them in the "baking" regime on all sides. You turn them with the gija, they are very fragile.

step 3. We take the meatballs out of the multicooker. Fry the onion and carrot with 2 tablespoons of oil for 20 minutes, add the tomato paste, water, salt. Mix well and add the meatballs. We close the lid, set the "cooking" mode for 30 minutes.

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We mix the minced meat with the breadcrumbs, spices to taste, carrots, onions, garlic and chopped parsley (I preferred the robot) simple and fast and that's how the baby looks good :)


Add eggs and mix well until smooth, leave for 30 minutes and then with wet hands form the meatballs.


Fry them in hot oil (I preferred the fryer), take them out on an absorbent napkin.


As we fry the meatballs, we take care of the sauce


Heat the onion in melted lard, add the pepper paste, the boiled and chopped wild mushrooms.


Let it harden a little, then add the tomatoes, mix and leave for 2-3 minutes, then add the zacusca, 1 cup of warm water, spices to taste and let it boil for a few minutes, when the sauce boils, add the meatballs and simmer. until the sauce decreases about 20-30 min.


Mushroom meatballs

Mushrooms with mushrooms. What do you think when you hear about mushroom meatballs? One thing comes to mind! Something delicious, easy to prepare and available to anyone. When I chose to make this mushroom meatball recipe, I only bought the mushrooms, I had the rest of the ingredients and I think they are found in almost any kitchen, not to mention the kitchen of a housewife or a person who cooks frequently. This recipe is also ideal on fasting days if you replace eggs with food starch. I invite you to try my recipe today!

Mushroom meatball ingredients:

  • 1 kg of mushrooms
  • 2 medium onions
  • 4 eggs
  • frying oil
  • biscuit
  • dill
  • 3 cloves of garlic
  • salt and pepper.

Preparing meatballs with mushrooms:

We wash the mushrooms, cut them in half if they are big (as it was in my case) and put them in a pot, to boil, for about 15-20 minutes.Meanwhile, cut the onion as small as possible (or put it in the mincer).After the mushrooms boil, let them drain. We put them in the blender and then drain them as well as possible.In a large bowl put the chopped onion, mushrooms, 3 eggs, dill, crushed garlic and season with salt and pepper. We mix them well. If the composition is too thin and we cannot form the meatballs, we incorporate 1-2 tablespoons of breadcrumbs in it, for homogenization.We form the meatballs, we give them through the breadcrumbs, through the beaten egg, then again through the breadcrumbs.We fry them in hot oil until golden brown.They are excellent with a tomato sauce or a yogurt-based sauce, depending on everyone's preferences.

Complexity Preparation time Nr. servings
low 45 minutes
6 servings

GOOD APPETITE!

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Mushroom meatballs

Not necessarily an appetizer, they are made quickly and are very tasty.

  • 250g Champignon mushrooms (I bought browns because they were on offer)
  • 1 or
  • 1/4 onion
  • 2 cloves garlic
  • 2 tablespoons sour cream
  • about 4 tablespoons breadcrumbs
  • salt pepper

Boil the mushrooms for about 10 minutes, then strain them, press them a little to get water out of them and chop them together with the onion and garlic.

Add the egg, sour cream and gradually the breadcrumbs, stirring constantly until you get a more consistent mixture. Let the dish cool for 30 minutes and then form small meatballs that you pass through breadcrumbs and fry in hot oil. Don't forget to add salt like me :)

Remove the meatballs on an absorbent napkin.

They can be served with a yogurt sauce.

They are good both cold and hot.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


How to make mushroom sauce

  • 250 ml. of milk.
  • 250 grams of mushrooms.
  • A simple tablespoon of wheat flour.
  • 60 grams of butter.
  • A tablespoon of tomato sauce.
  • Onion
  • A nest of garlic
  • 3 tablespoons liquid cream.
  • A little salt
  • A pinch of ground black pepper.

Method of preparation:

Wash the mushrooms well and cut them into slices.

Remove the skin from the onion, wash and cut into pieces.

I put the butter in a cauldron to melt.

After melting, add the onion to brown.

When it is golden brown, add the chopped garlic clove, mushrooms and salt for a few minutes.

Add flour, milk, tablespoon of tomato sauce, salt, pepper and mix well.


Beef slices in mushroom sauce recipe for beef pulp with onion

Beef slices in mushroom sauce recipe for beef pulp with onion. Tender slices of beef (beef, veal, beef) slowly cooked with plenty of onion sauce, mushrooms and tomatoes. How to cook beef to be tender? Beef recipes. Sauce recipes.

Many people avoid beef for fear that it will stay strong after cooking. In the case of this sliced ​​beef in mushroom sauce with onions and tomatoes, I assure you, without exaggeration, that you will not need a knife! The meat is so soft that it is eaten only with a fork.

In stores you will find beef, beef, veal or beef. Regarding the terminology: Romanian housewives call "lean meat" any lean meat (no fat) regardless of the anatomical area where it comes from. Muscles also say the thigh, calf, brisket but also the back, sparrow or paravertebral muscles. I do not go into details about the slaughterhouse terminology because it differs from country to country. To give you an idea, I invite you to read This article written by my friend Laura Laurențiu.

We like dishes with meat and a lot of sauce, creamy and rich. I often make beef schnitzels with onions (the recipe here).

Mushrooms and onions give a special flavor to these slices of beef. And because I had some fresh mushrooms at home, I decided to adapt the classic recipe of the above beef schnitzels and modify its spices. A delicious beef came out with a lot of tasty sauce.

Below I propose 4 methods of cooking these slices of beef: in the oven, in a slow cooker, in a kuktă (pressure cooker) or in a classic saucepan (on the stove).

From the quantities below it results approx. 4 portions of beef slices in mushroom sauce or beef pulp dish with onion.


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Apple pie or apple cake

Our family favorite.

Beef broth with mushrooms

A similar method can be used for other meat products.

Pancakes with cheese and raisins

A recipe for fine pancakes that will appeal to both children and adults


Recipe for fasting meatballs from potatoes and mushrooms

A meatball is a small ball of meat, sometimes associated with other ingredients, such as breadcrumbs, chopped onions, eggs, fat and spices. The meatballs are cooked by frying, baking or simmering, cooked in sauce. There are many types of meatballs that use different types of meat and spices or even vegetable dishes.

The old Roman cookbook "Apicius" included many meatball recipes. Some of these include spicy lamb and egg yolk and saffron. This method was brought to the West and is called "gilding". There are many regional variations among them. The best known is "kufteh Tabrizi", from the northwestern region of Iran.

This dish has a diameter of 20 centimeters, but almost the same composition as today's meatballs. Various meatball recipes can be found throughout Europe and Asia. From Iberia and Sweden to the Indian subcontinent, there is a wide variety of meatballs from the "kofta" family.

Ingredient:

  • 700 gr fresh mushrooms
  • 2 finely chopped onions
  • 2 boiled and grated potatoes
  • 1 carrot
  • 3-4 cloves of garlic
  • biscuit
  • 3 tablespoons flour
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped dill
  • salt
  • freshly ground pepper
  • frying oil.

Method of preparation:

Wash the potatoes thoroughly and bring to a boil. Clean the mushrooms or wash them as you like, then cut them into small pieces. Peel and chop the onion. Put the carrot through the small grater. Stir in the mushrooms, add the onion and carrot and cook together until all the liquid is gone. Let them cool and chop them a little, if necessary. Peel a squash, grate it and put it on a large grater.

Mix them with the mushrooms and the rest of the ingredients, then mix the composition well. Form the balls, roll them in breadcrumbs and fry them in hot oil or put them in an oven tray. Take them out on a plate and serve them either hot or cold, with mustard, pickles, puree or a red sauce.