Traditional recipes

Meatballs with sour cream and mushrooms

Meatballs with sour cream and mushrooms

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

For the meatballs, finely chop the onion, mix it with the minced meat mixture, with the egg, add the crushed garlic, the finely chopped green parsley and finally season with salt and pepper. Mix well and then with wet hands form meatballs that we fry in hot oil.

We take them out on a paper napkin to absorb the excess oil and in the meantime we prepare the sauce.

For the meatballs, finely chop the onion, mix it with the minced meat mixture, with the egg, add the crushed garlic, the finely chopped green parsley and finally season with salt and pepper. Mix well and then with wet hands form meatballs that we fry in hot oil.

We take them out on a paper napkin to absorb the excess oil and in the meantime we prepare the sauce.

Meatball mixture

400 gr minced beef
1 large clove of garlic
1 egg yolk
1 slice of bread
50 ml milk
1 teaspoon salt
1/4 teaspoon black pepper
5 grated chili flakes
a few sprigs of parsley
frying oil

Mushroom sauce

1 onion
1/2 bell pepper
200 gr mushroom mushrooms
1 large clove of garlic
80 ml dry white wine
1 teaspoon mushroom powder
1 teaspoon sweet paprika
1/4 teaspoon hot paprika (or to taste, depending on how spicy you want the food)
1/4 teaspoon smoked paprika (optional)
1 rosemary thread
500 ml chicken (or beef) soup
1/2 can of 400 ml of tomatoes
100 gr sour cream
1/4 bunch of parsley
salt, black pepper

How to prepare pasta recipe with white sauce, mushrooms and sour cream?

we make the sour cream sauce with mushrooms

Put the oil, onion, garlic and hot pepper in a pan.

Mix everything, quickly, for 2 minutes, just enough for the onion to become translucent.

Then add the mushrooms, I used champignon mushrooms, you can use any other kind of mushrooms.

We put half a teaspoon of salt, this will help the mushrooms to leave the water.

We continue to mix them, then add more water. About 50 ml is enough & ndash 70 ml.

When the onion is well softened, add a little more water, then add the cream, continuing to mix.

Let it boil for a while and adjust the taste of salt and pepper, if necessary. I added a little more salt and a little pepper.

Over the sauce add the cooked pasta according to the instructions on the package.

Tips from Gina Bradea

-use freshly ground pepper, it can be black, white pepper or a mixture of pepper of several colors. The taste will be special.

-read the pasta package and boil exactly as written on the package, drain the water and immediately pour them over the sauce. EASTER DO NOT RINSE WITH COLD WATER!

- any kind of long or short pasta can be used.

- any kind of fresh, frozen or canned mushrooms can be used.

Sprinkle the chopped parsley over them, then mix everything very well.

Let the pasta rest for 10 minutes, this way the flavors will harmonize.

When serving, we can add a drizzle of olive oil over the pasta, you can sprinkle grated Parmesan cheese on top, as you prefer.

Don't forget to add a touch of love and sprinkle with plenty of goodness!

I recommend you to watch the video recipe, to see exactly what I do and what the pasta prepared by me looks like.

Ingredients for two people

A few good pieces of beef that go on the grill. I cut an antricot into thinner slices, about two cm thick and I fried them for a minute on each side, at maximum heat.

  • 5, 6 Morel mushrooms if they are dry, they must be hydrated for at least half an hour, in a little warm water. As long as you cover them, don't overdo it with water.
  • 2 tablespoons chopped onion
  • 2 cloves chopped garlic
  • I had some Champignon mushrooms in the fridge, I chopped them and used them, but they are not mandatory
  • A tablespoon of brandy
  • 200 ml sour cream for cooking. I used Dorna but recently they changed its packaging and consistency, instead of sour cream I sell milk so I switched to Olympus. There are even better ones, everything is to have them at hand when you need them.
  • Salt, pepper, olive oil, a tablespoon of butter
  • A few lettuce leaves

Spatzle with mushroom sauce and parmesan

It is the first time I prepare Spatzle with mushroom and parmesan sauce and this is due to a chef dear to me, who posted such a recipe on the site and made me very hungry.

I changed the ingredients and the quantities here and there, but we really liked the final result.
Thank you, dear Rux, for the inspiration and for making me want your recipe! : - *
[ingredients title = & # 8221Ingrediente & # 8221]

  • 500 g spatzle with egg
  • 500 g mushrooms
  • 1 onion
  • 150 g butter
  • 100 g parmesan
  • 5 tablespoons top, sour cream
  • salt
  • pepper
  • thyme
  • 250 g bacon

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

Here's how to make a Spatzle recipe with mushroom sauce and parmesan!

The salt should not be added over the onion in the pan, from the beginning, but over time, to allow time for the onion to leave its sweet taste, possibly you can add a teaspoon of sugar and so we get a pleasant taste of caramelized onions.

I hope you like and find useful my spatzle recipe with mushroom sauce and parmesan!

Chicken with mushrooms and sour cream sauce with garlic

It is a dish a bit similar to the monastery chicken, but adapted to be prepared at Slow Cooker Crock Pot.
I love this appliance, even if the preparation of a recipe takes a little longer than the stove, it is much healthier, tastier and in addition I do not have to sweat next to the flame of the stove, on this heat.
[ingredients title = & # 8221Ingrediente & # 8221]

  • the chest, thighs and wings of a chicken
  • 2 onions
  • 400 gr canned mushrooms
  • 1 clove of garlic
  • 50 gr butter
  • 750 ml water
  • 200 ml of semi-sweet white wine
  • salt
  • pepper
  • thyme
  • nutmeg
  • paprika
  • 200 gr sour cream
  • 2 eggs
  • 1/2 bunch of parsley
  • 2-3 celery leaves

[/ ingredients]
Preparation time: 3 hours and 30 minutes

Portions: 8
[preparation title = & # 8221Preparation & # 8221]

Add a teaspoon of salt, cover the bowl with the lid provided, connect the appliance to the power supply and set the HIGH cooking mode for one hour.
Drain the mushrooms well, possibly rinse them a little more, chop the onion scales, and cut the butter into smaller pieces.

After draining the cooking time of the chicken, transfer the meat to a sieve to drain the liquid well, and put the soup in another bowl.
Rinse the ceramic bowl with a little water, place the pieces of butter in it, then the onion and the mushrooms and mix them well.
Place the drained and seasoned chicken with pepper, thyme, paprika and salt on top.

Place the lid on the bowl and set the HIGH program for 2 hours and 30 minutes.
Let the ingredients cook in the butter, as well as in the steam that forms in the bowl, without lifting the lid, for at least an hour, then add the wine and the juice from the soup, just enough to cover the meat.

Peel a squash, grate it and squeeze the juice.
Add a little salt over it, then mix it with sour cream.
Mix the eggs well and add them over the sour cream and garlic, then homogenize the mixture and add the finely chopped parsley and celery leaves.

30 minutes before the time expires, try the meat, taste the food and season it with spices: pepper, paprika, nutmeg, then add a little soup over the composition of garlic, sour cream and eggs, until slightly diluted and add gradually into the bowl, mixing well.

Depending on how well the ingredients are prepared, especially the meat, the cooking time can be extended before adding the cream composition.
Nutmeg is optional, I added it because I really like its aroma.
It is a very good food, especially served with polenta.

Meatballs with sour cream and mushrooms

Undoubtedly, these meatballs with sour cream and mushrooms can be the ideal food for dinner. The result is an unexpected meeting of flavors, the taste of meatballs harmonizing perfectly with that of sour cream and mushroom sauce.

  • 700 g minced pork, beef or mixed
  • 1 or
  • 1 onion
  • 3 cloves garlic
  • salt
  • pepper
  • chopped green parsley
  • S.O.S:
  • 500 g fresh white mushrooms
  • 600 ml liquid cream for cooking
  • 1 onion
  • salt and pepper

First, clean and finely chop the onion.

Mix the chopped onion with the minced meat and egg.

For these meatballs with sour cream and mushrooms you can use any kind of meat: pork, beef, chicken or turkey.

I chose to use mixed meat, pork and beef.

Over the meat mixture add the crushed garlic and finely chopped green parsley.

Season with salt and pepper.

Mix well until you get a homogeneous composition, then with wet hands form meatballs.

Fry the meatballs in a pan with hot oil.

The fried meatballs are removed on the kitchen napkins to absorb the excess oil.

Meanwhile, prepare the sour cream and mushroom sauce.

For the sauce, finely chop the onion.

Clean the mushrooms and wash them well, then cut them into slices.

Cook the mushrooms and chopped onion in a little hot oil.

Bring to a simmer, stirring occasionally.

The mushrooms will leave their juice and smell all over the kitchen.

After they are ready, add the cream and mix the sauce, stirring vigorously.

Towards the end, put the meatballs in the sauce and season with salt and pepper to taste.

Let it boil for another 2-3 minutes and then turn off the heat.

Give the note for the recipe Meatballs with sour cream and mushrooms

Mushrooms with egg and sour cream

I start with the phrase my son uttered while eating:
& # 8220-Mom, how did it occur to you to make such a good food? & # 8221 :))))))

The truth is that it was the first meal this year, with mushrooms with egg and sour cream.

Directly from mother nature and not collected, preserved, bought from the supermarket shelves
I had mushrooms, yellows and eggplants.

Clean and boil the mushrooms well (I think they came out about 1kg after boiling).
They chop finely (I sometimes give them through the robot but I leave them quite small).

In a saucepan heat, in 2 tablespoons of butter mixed with a little oil, two onions that I previously cleaned and finely chopped. Continuous mixing. Onions should not be browned but softened.

Cook for two to three minutes then add the mushrooms and a cup of water. Water is optional. I put the mushrooms, I mix them and if I leave them, I don't put them.
Let them simmer for about 10-15 minutes, stirring occasionally, so that they do not stick to the pot. Add a bay leaf and garlic powder or crushed garlic & # 8211 not much.

Then I straighten the food in 2 ways

1-Put in a bowl 2 egg yolks and 150-200 ml of sour cream. Mix well, turn off the heat and pour over the mushrooms. Mix until smooth and match the taste of salt. (this is the version from the image with the tuci vessel)

2-When the water has dropped, I add oil (that's how I like it), two tablespoons of broth, salt and pepper.
I still have 5 minutes, stirring constantly.
In a bowl beat two eggs well, add 2 tablespoons of sour cream, then put everything over the mushrooms.
I leave 2-3 minutes and that's it! (this is the version in the picture with the plate)

Pasta with mushroom sauce

It may not look extremely appetizing (it really doesn't look appetizing, that's for sure), but the mushroom sauce with cream is one of my favorites. I would eat it the next day (I eat once every 6 months, there are too many things I would eat the next day), empty, with polenta, pasta, meat, fresh pita, baked peppers , with broccoli or Telemea cheese. The best possible mushroom sauce with cream is, for me, the mushroom sauce. As I don't always have fresh or at least frozen mushrooms, but I always have dried mushrooms in the house, I still fool around and make mushroom sauce and dried and rehydrated mushrooms.

How did I proceed? First I put a handful of dried mushrooms in lukewarm water.

I chopped two sprigs of green onion and one of garlic. I soaked them in a thick-bottomed pot with a little oil over low heat.

I peeled 7-800 grams of mushrooms. In the sense that I rubbed them lightly with a dry cloth and an unused dish sponge.

I cut the mushrooms. One part in lamle, one part in quarters. While the slices soften and seem to dissolve in the sauce, the quarters help me see that it is a sauce made from mushrooms. I put the mushrooms in the pot, over the onion and garlic soaked well.

I poured the rehydrated mushrooms, along with the water from them (which I passed through a strainer) into the pot, over the mushroom.

I let it boil, I put a third of the contents of the pot in the blender and mixed on high speed. I put 150 grams of cream, 100 milliliters of cold water and two yolks over the blender sauce and mixed again.

I poured the sauce from the blender into the pot over the mushrooms left there. I let it simmer for 10 minutes, seasoned with salt and pepper, stirred and turned off the heat.

I grated a little nutmeg in the sauce and added a handful of green onions, whole green garlic and parsley leaves to the mixture. I put a lid on the pot.

That was about it.