Meatballs (Almondega)
750 g beef tenderloin
1 piece of fresh bacon
100 ml of milk
80 g bread crumb
1 clove of garlic
1 bunch parsley
2 eggs
Wheat flour
1 onion
50 g butter
0.5 l beef broth
1 g black pepper
salt to taste.
Cut the beef tenderloin into pieces and mix with finely chopped lard and bread crumb soaked in milk. Grind all together in a meat grinder, add chopped parsley and garlic, salt, half pepper and beaten eggs. Mix everything thoroughly and make small balls from minced meat, crumbling them in flour. In a pan put finely chopped onions, the rest of the pepper and butter. When the onion gains a golden color, pour in the broth and put the resulting meatballs. Simmer.
Serve mashed potatoes as a side dish.
750 g beef tenderloin
1 piece of fresh bacon
100 ml of milk
80 g bread crumb
1 clove of garlic
1 bunch parsley
2 eggs
Wheat flour
1 onion
50 g butter
0.5 l beef broth
1 g black pepper
salt to taste.
Cut the beef tenderloin into pieces and mix with finely chopped lard and bread crumb soaked in milk. Grind all together in a meat grinder, add chopped parsley and garlic, salt, half pepper and beaten eggs. Mix everything thoroughly and make small balls from minced meat, crumbling them in flour. In a pan put finely chopped onions, the rest of the pepper and butter. When the onion gains a golden color, pour in the broth and put the resulting meatballs. Simmer.
Serve mashed potatoes as a side dish.
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