| Лиза сегодня приготовила полноценный ужин, сама.
Она давно хотела сделать Swedish meatballs и таки сегодня осуществила свою мечту. На ужин были шведские фрикадельки с картофельным пюре, подливой (рецепт подливы был включен в рецепт фрикаделек) и салатом из помидоров, огурцов и зелени.
Получилось вкусно. Фрикадельки получились на вкус прям как Икеевские, только менее соленые и жирные. |
Молодец! Скоро все твои дела переделают :)
SWEDISH MEATBALLS
About ten 2-inch meatballs
The trick to making authentic Swedish meatballs is to beat the ground meat with water until fluffy and smooth. Serve these as an hors d'oeuvre or as a main course accompanied by mashed potatoes and cranberry sauce.
Melt in a small heavy skillet over medium-high heat:
1 tablespoon butter
Add and cook, stirring until soft, 1 to 2 minutes
1 tablespoon minced onion
Set aside. Combine in the bowl of an electric mixer, and let stand until soft, about 1 to 2 minutes:
2/3 cup fresh bread crumbs
1 cup water
Add the onions, along with:
12 ounces lean ground beef
12 ounces lean ground pork
2 large egg yolks
1 teaspoon salt
4 teaspoon black pepper
1/4 teaspoon grated or ground nutmeg
4 teaspoon ground allspice
Beat on low speed until smooth, then turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Shape the meat into 2-inch balls. Heat in a large skillet over medium heat:
1/2 stick butter (1/4 cup)
Brown the meatballs in batches, then remove and drain on paper towels before transferring to a platter. Cover to keep warm.
Reduce the heat to low and add to the skillet:
2 tablespoons all-purpose flour
Cook, stirring, until lightly browned.
Slowly add:
2 cups beef stock or broth
Cook, whisking, until the gravy is thick and smooth. Strain, if desired, and pour the gravy over the meatballs.
а брусника была?
Брусники не было, был салат из помидоров и огурцов :-)