Ingredients :
- 2 eggs
- 1 small onion, finely diced
- 1/2 cup seasoned bread crumbs
- 1 Tbsp lemon pepper seasoning
- 1 Tbsp Brown sugar
- 1 tsp ground allspice
- 1.5 lbs ground beef
- Vegetable oil
- 1 lb mushrooms
- 1 tsp salt
- 1 Tbsp Brown sugar
- 1 Tbsp worchestershire sauce
- 1 tsp black pepper
- 2 cups milk
- 3 cups chicken stock
- 2 cubes beef bouillon
- 1/2 cup parsley, chopped
- 16 oz thick egg noodle nests
- 1 cup shredded parmasan
- 1/2 lemon, juiced
Method :
- Add the eggs, onion, breadcrumbs, lemon pepper, brown sugar, and allspice to a mixer and mix on low until combined.
- Add the beef and mix using the paddle attachment for 2 minutes on medium-low speed until the mixture comes together. Form into small meatballs.
- Sear the meat balls in a large stock pot.
- Wash the mushrooms and cut into large chunks prepare the other ingredients.
- Remove the meatballs and deglazed the pan with the mushrooms.
- The mushrooms will release a lot of liquid. Add the salt and continue to cook the mushrooms to reduce the liquid.
- When the mushrooms have reduced, add the worchestershire and brown sugar, and you"d like a few dashes of Maggi seasoning.
- Continue to cook the mushrooms until the brown the liquid is thickened when parted.
- Add the stock, milk, and parsley. Bring to a simmer.
- Place the meatballs and the noodle nests into the pot. Slowly toss the noodles as they simmer, and cover in between stirring.
- Cook the mixture 8-9 minutes until the noodles are al-dente and the sauce is beginning to thicken.
- Add the lemon juice and parmasan and toss. Cover,remove from heat and let sit for 1 minute to melt the cheese.
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