Description
Tender and flavorful dish. Homely and cozy, complemented by a stunning mushroom version of the sauce based on "Bechamel".
Ingredients
-
Minced chicken
300 g
-
Figure
150 g
-
Onion
1 piece
-
Mushrooms
100 g
-
Sour cream
2 Tbsp
-
Broth
300 ml
-
Sauce-marinade
1 Tbsp
-
Flour
1 Tbsp
-
Butter
1 Tbsp
-
Nutmeg
1 pinch
-
The mixture of peppers
2 pinch
Cooking
It's our ingredients. The rice I had already cooked.
Mushrooms /frozen in my white/ boil in lightly salted water for 30 minutes, drain and finely chop. Mushroom broth does not pour, we will need it when cooking the sauce.
Prepare stuffing. Finely chop the onion and fry. In the beef /I got a chicken/ add 1 tablespoon of the sauce-marinade "Teriyaki" from TM "Kikkoman", boiled rice, fried onions and cooked mushrooms.
Form small meatballs and fry in vegetable oil until soft. In a baking dish place a layer of boiled rice and meatballs.
Meanwhile prepare the mushroom sauce. In a frying pan in the 1st. spoon of butter fry 1 tablespoon flour, gradually adding small quantities to this mixture, mushroom broth /mushroom broth if you can add little milk/. Stir the mixture continuously, preventing the formation of lumps. Season with nutmeg and a mixture of peppers, dressed with sour cream. If necessary, add salt.
Pour the sauce over the meatballs and bake them in the oven until tender. I put the dish in a cold oven, heated it up to t 170 degrees and baked 15 min.
And this is the finished dish! It is not difficult, quick and very tasty.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.