GROUND MEAT PATTIES WITH CHANTERELLES
AND PEPPER SAUCE
Kantarellfylld färsbiff med pepparsås
You fill these patties with chanterelles and goat's cheese. Very good with pasta and a creamy pepper sauce.
Serves 4
1 lb ground beef
1 onion
0.2 cup dried breadcrumbs
2 teaspoons Dijon mustard
0.4 cup water
salt, pepper
Filling:
3½ oz chanterelles
butter or margarine for frying
1 garlic clove
2½ oz goat's cheese
Sauce:
½ teaspoon coarsely crushed black pepper
1 tablespoon green peppercorns in liquid
1 tablespoon rosé pepper
0.8 cup veal bouillon
0.6 cup cream, 15% fat or the like
Finely grate the onion and mix with ground beef, breadcrumbs, mustard and water in a bowl. Flavor with salt and pepper. Coarsely chop the mushrooms and sauté for a few minutes in the fat. Finely chop the garlic and add it towards the end and sauté without browning. Mix the mushrooms lightly with the goat's cheese.
Shape the meat into patties and press each down with your thumb in the middle. Divide the filling into the hollows and pinch together. Fry on medium heat in some fat in a frying pan, about 3 minutes on each side. Take them up, add some more fat and add the different kinds of pepper. Mash the whole peppercorns lightly with a fork and sauté for 1 to 2 minutes.
Add bouillon and cream and boil the sauce until it thickens slightly, then flavor to taste with salt. Put the patties in the sauce and heat through.
Serve with pasta and a simple tossed salad.
Enjoy!
Bella
AND PEPPER SAUCE
Kantarellfylld färsbiff med pepparsås
You fill these patties with chanterelles and goat's cheese. Very good with pasta and a creamy pepper sauce.
Serves 4
1 lb ground beef
1 onion
0.2 cup dried breadcrumbs
2 teaspoons Dijon mustard
0.4 cup water
salt, pepper
Filling:
3½ oz chanterelles
butter or margarine for frying
1 garlic clove
2½ oz goat's cheese
Sauce:
½ teaspoon coarsely crushed black pepper
1 tablespoon green peppercorns in liquid
1 tablespoon rosé pepper
0.8 cup veal bouillon
0.6 cup cream, 15% fat or the like
Finely grate the onion and mix with ground beef, breadcrumbs, mustard and water in a bowl. Flavor with salt and pepper. Coarsely chop the mushrooms and sauté for a few minutes in the fat. Finely chop the garlic and add it towards the end and sauté without browning. Mix the mushrooms lightly with the goat's cheese.
Shape the meat into patties and press each down with your thumb in the middle. Divide the filling into the hollows and pinch together. Fry on medium heat in some fat in a frying pan, about 3 minutes on each side. Take them up, add some more fat and add the different kinds of pepper. Mash the whole peppercorns lightly with a fork and sauté for 1 to 2 minutes.
Add bouillon and cream and boil the sauce until it thickens slightly, then flavor to taste with salt. Put the patties in the sauce and heat through.
Serve with pasta and a simple tossed salad.
Enjoy!
Bella
No comments:
Post a Comment