Veal Ball with Chanterelle Cream Sauce

Name: Veal Ball with Chanterelle Cream Sauce
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece onion; 1/2 a handful of about 50g celery; 3 pieces Marjoram; 50ml milk; 50ml warm water; Some Ground beef; 1/2 an egg Whole egg liquid; 200g Chanterelles; 1 tablespoon butter; 100ml cream; 50ml White wine

by Sleeping sheep

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

The fresh apricot season has slowly begun.
Every year, I am fascinated by this fresh bacteria.
It is indeed full of fragrance, tender and delicious.
Especially with the cream sauce, whether it is bibimbap or with meat, it is very, very suitable.

Also, that and that, Yuanzi looks black, not because it is smeared. It was celery, and the leaves of marjoram turned black after seeing the oil ^_^"

Veal Ball with Chanterelle Cream Sauce

1. Wash fresh chanterelles. Finely chop celery, marjoram and onion.
Cut off the edges of the bread, soak it with milk and warm water, about 5 minutes.

Veal Ball with Chanterelle Cream Sauce recipe

2. Put oil in the pan, first saute half of the onion until fragrant, then add half of the celery and all the marjoram, and stir-fry for a while.

3. Squeeze the bread dry and mix well with minced meat, fried onions, celery, marjoram, egg liquid, salt, pepper, and chili powder. Put it in the refrigerator and let it stand for 15 minutes.

4. Put oil in the pan, knead the meat into balls, and fry them until golden on both sides. Sheng out. According to the size of the meatballs, if they can be cooked, do not need to bake them. If it is larger, wrap it in tin foil and bake it in the oven until fully cooked.

5. Pour out the general oil in the pot, remove the residue, add the apricot mushrooms, and fry them until they start to soften. Add butter and the other half of the onion, and saute until fragrant.
Pour the white wine and let it dry. Then add cooking cream, turn to low heat, and season with salt and pepper.