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Receta European Meatballs In Cream Sauce With Dill
by Global Cookbook

European Meatballs In Cream Sauce With Dill
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Ingredientes

  • 8 ounce Lean grnd beef round
  • 8 ounce Lean grnd pork or possibly veal shoulder
  • 1 sm Yellow onion, finely minced
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 tsp Dry thyme, crumbled
  • 1/4 tsp Marjoram or possibly oregano, crumbled
  • 1/4 tsp Grnd nutmeg
  • 1 1/2 c. Fresh bread crumbs
  • 1/2 c. Water
  • 2 Tbsp. Butter
  • 2 Tbsp. All-purpose flour
  • 1 1/2 c. Beef stock, canned beef broth or possibly beef consomme
  • 2 Tbsp. Snipped dill -or possibly-
  • 2 tsp Dry dill weed
  • 1/2 c. Heavy or possibly light cream

Direcciones

  1. Preheat the broiler. In a bowl mix beef, pork, onion, salt, pepper, thyme, marjoram, nutmeg, bread crumbs and water with hands.
  2. Shape mix into 2-inch balls and arrange about 1/2-inch apart on slightly oiled broiler pan. Broil 4 inches from the heat for 4 min on each side or possibly till lightly browned.
  3. To prepare the sauce, heat butter in heavy 10-inch skillet over moderate heat. Blend in flour to make a smooth paste, and cook, stirring, for 2-3 min. Gradually add in stock, stirring till thickened, 3-4 min.
  4. Transfer meatballs to the sauce.
  5. NOTE: At this point the meatballs and sauce can be cooled to room temperature and stored. Chill in tightly covered container for up to 24 hrs. Or possibly freeze in a labeled, 1-gallon freezer bag or possibly in a 2-qt microwave-safe casserole, tightly covered, for up to 3 months at 0 degrees.
  6. Stir in the dill and reduce heat to its lowest point; simmer, covered, for 15 min, basting the meatballs several times. Add in the cream and stir till then sauce is smooth, about 1 minute. Transfer meatballs and sauce to a heated serving dish. Add in a blush of paprika and the dill. Serve with potatoes or possibly buttered egg noodles.
  7. Makes 4 servings, 493 calories perserving. TO SERVE LATER (from refrigerator): Heat in a covered 10-inch skillet over moderate heat for 10 min or possibly till simmering, stir occasionally. Proceed as in step 4. TO SERVE LATER (from freezer): Heat in a covered 10-inch skillet over low heat till simmering, about 20 min.
  8. Stir occasionally and, if necessary, add in a few Tbsp. of water to prevent sticking. Proceed as in step 4. TO MICROWAVE: In a covered microwave-safe casserole, heat on HIGH for 10 min. Stir in the dill and turn the meatballs. Microwave on HIGH 6 min more. Add in the cream; stir till the sauce is smooth. Microwave on HIGH 1 minute longer. Serve as in step 4.