by page4 » Sat Feb 25, 2023 8:00 am
I made this up, but I love it. Don't ask for exact ingredients, I just wing it. Total time spent in the kitchen is no more than 30 minutes.
Ingredients:
- chopped meat
- 1 egg
- 1 small onion
- 2 quarts of mushrooms
- 2 large russet potatoes
- butter about a quarter stick
- flour
- pepper and nutmeg
- milk
- 1 small can of tomato paste
- mustard
- grated cheese
- whiskey (optional)
First thing you want to do is put the potatoes in the oven. Just wash 'em, pinch 'em with a fork, wrap in aluminum foil and put them in the oven. If big, they may take an hour and a half. Go do something else for the next hour, because your meatballs and sauce will only take less than 30 minutes.
After the potatoes have been in the oven for about 50 minutes, you're ready for the rest of the cooking.
Put about a half gallon of water on the stove in a pot.
Peel and chop the onion, throw it in a bowl.
Break the egg and add it to the chopped onion.
Add a pinch of pepper and nutmeg
Add half a can of tomato paste
Add your chopped meat.
Mix everything together and make small meatballs, about golf ball size or smaller.
Put the meatballs in the water on the stove as soon as it starts to boil.
Was the mushrooms and cut them in halves.
Add them to the meatballs and let boil.
On a different burner, melt the butter in a pot and make a roux by adding the flour.
Add a pinch of nutmeg and a pinch of pepper.
By the time the butter and flour are mixed well, turn off the heat under your meatballs.
With a ladle, scoop juice out of that pot and add it to your roux. Stir constantly. Each time it gets "too thick", add another scoop of juice.
After about 3 good scoops, add milk and keep stirring.
Keep adding a little milk until you have a smooth, pretty thick sauce.
Now add the rest of the tomato paste to the sauce, keep stirring.
Add some mustard, grated cheese and a bit of whiskey, not too much.
Drain the mushrooms and meatballs and add them to the sauce.
Take the potatoes out of the oven and serve your meal.
I made this up, but I love it. Don't ask for exact ingredients, I just wing it. Total time spent in the kitchen is no more than 30 minutes.
Ingredients:
- chopped meat
- 1 egg
- 1 small onion
- 2 quarts of mushrooms
- 2 large russet potatoes
- butter about a quarter stick
- flour
- pepper and nutmeg
- milk
- 1 small can of tomato paste
- mustard
- grated cheese
- whiskey (optional)
First thing you want to do is put the potatoes in the oven. Just wash 'em, pinch 'em with a fork, wrap in aluminum foil and put them in the oven. If big, they may take an hour and a half. Go do something else for the next hour, because your meatballs and sauce will only take less than 30 minutes.
After the potatoes have been in the oven for about 50 minutes, you're ready for the rest of the cooking.
Put about a half gallon of water on the stove in a pot.
Peel and chop the onion, throw it in a bowl.
Break the egg and add it to the chopped onion.
Add a pinch of pepper and nutmeg
Add half a can of tomato paste
Add your chopped meat.
Mix everything together and make small meatballs, about golf ball size or smaller.
Put the meatballs in the water on the stove as soon as it starts to boil.
Was the mushrooms and cut them in halves.
Add them to the meatballs and let boil.
On a different burner, melt the butter in a pot and make a roux by adding the flour.
Add a pinch of nutmeg and a pinch of pepper.
By the time the butter and flour are mixed well, turn off the heat under your meatballs.
With a ladle, scoop juice out of that pot and add it to your roux. Stir constantly. Each time it gets "too thick", add another scoop of juice.
After about 3 good scoops, add milk and keep stirring.
Keep adding a little milk until you have a smooth, pretty thick sauce.
Now add the rest of the tomato paste to the sauce, keep stirring.
Add some mustard, grated cheese and a bit of whiskey, not too much.
Drain the mushrooms and meatballs and add them to the sauce.
Take the potatoes out of the oven and serve your meal.