We bring to your attention small, juicy and very tasty quenelles from beef (it is possible chicken) meat which are preparing in a fragrant mushroom sauce. On this dish the minimum quantity of products and also a little bit time leaves. Therefore it will become ideal option for a family dinner.
Ingredients:
- 6 kg beef or mincemeat;
- 100 g of boiled rice;
- 200 ml of cream;
- 1 bulb;
- ½ small carrots;
- 1 egg;
- black sprinkling pepper;
- 1 tsps of mix of cilantro, salt and ground nutmeg;
- 4 kg of fresh or frozen champignons.
Preparation:
- Wash out, pour out rice in a saucepan, fill in with water and boil until ready, following instructions on packing.
- In a deep bowl to connect forcemeat, boiled rice and crude egg. Fill all with salt and pepper, to mix to uniformity.
- In a frying pan to pour oil so that it covered a bottom. To properly warm it.
- Moisten hands in cold water. Wet hands from forcemeat to roll small balls with an approximate diameter of 3-4 cm.
- Lay out all quenelles in hot oil, fry to a golden or brown crust, accurately rolling them during frying.
- Meanwhile it is necessary to prepare a mushroom sauce. For this purpose to peel onions with carrot, to cut and rub small on a grater. Lay out in a frying pan and fry to softness on sunflower oil, without frying vegetables.
- Wash mushrooms, to cut and lay out randomly to soft vegetables. Extinguish everything together a quarter of hour, having added a little bit waters.
- In 15 minutes in vegetable weight to pour in cream, to mix everything, to fill with spices and to bring to the boil. Pour a ready mushroom sauce in a stewpan, interrupt the blender in cream and again to pour out in a frying pan.
- There to lay out the fried quenelles and to potomit them about 5 minutes on the minimum fire.
- Ready quenelles in a creamy mushroom sauce to give to a table hot and together with a favourite garnish. Also a fresh vegetables in the form of cutting or salad is perfectly combined with this dish.