Beef round mushroom cream sauce

Recipe Recommendations

• onion one
• celery 半把 约50 g
• Majorana hortensis 3 pieces
• milk 50 ml
• warm water 50 ml
• beef appropriate amount
• whole egg liquid half an egg
• chanterelles 200 g
• butter 1 scoop
• cream 100 ml

• salty and fresh
• fried
• several hours
• ordinary

Steps for Beef round mushroom cream sauce

1

Wash fresh cancella mushrooms. Chop celery, margarland and onions. Cut off the edges of the bread and soak in milk and warm water for about 5 minutes.

2

Add oil to the pan, stir-fry half of the onions until fragrant, then add half of the celery and all of the mojorea, and stir fry for a while.

3

Squeeze the bread dry and mix well with the minced meat, stir-fried onions, celery, marjordan, egg liquid, salt, pepper, and chili powder. Place in the refrigerator and let sit for 15 minutes.

4

Add oil to the pan, squeeze the prepared meat paste into meatballs, and fry until golden brown on both sides. Serve out. Depending on the size of the meatballs, if they can be fried, they do not need to roast them again. If it is large, wrap it in tinfoil and bake in the oven until fully done.

5

Pour out the ordinary oil into the pan, remove the dregs, add in the shredded apricots, and stir-fry until they begin to soften. Add butter and other half of onion and saute until fragrant. Pour in the white wine and drain over high heat. Then add the cooking cream, turn to low heat, and season with salt and pepper.

6

After the cream is boiled, return the meatballs to the pan. Sprinkle with the remaining chopped celery and serve.

Recipe Categories

• hot dishes
• home cooking
• Elderly recipes
• banquet dishes