Without Fail cooking recipe Swedish Meatballs and Gravy with 14 ingredients and 5 stages of easy cooking, which is fast and tasty.
Without fail recipe ultimate Swedish Meatballs and Gravy easy, yummy, practical.
Good Evening every body, at this time you get make recipe Swedish Meatballs and Gravy with 14 ingredients and 5 steps. Next this is how to cook, please read carefully.
In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 5 stages of easy cooking Swedish Meatballs and Gravy.
Ingredients all Swedish Meatballs and Gravy
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Prepare : Meatballs.
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Prepare 1/2 kg : ground beef.
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Needed 1/4 kg : ground pork.
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Needed 50 g : bread crumbs.
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Needed 1 : egg.
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Prepare 5 tbsp : milk.
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Needed : to taste, salt and pepper.
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Prepare : Gravy.
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Needed 1 tbsp : butter.
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Prepare 2 tbsp : flour.
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Needed 1 cup : beef broth.
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Prepare 1/2 cup : cream.
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Prepare 2 tsp : soy sauce.
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Needed 1 tsp : Dijon mustard.
If all composition Swedish Meatballs and Gravy it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.
Stages Cooking Swedish Meatballs and Gravy
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Mix the ground pork and beef thoroughly. Add bread crumbs, egg, and milk and season with salt and pepper..
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Form ground meat into balls about the size of golf balls. Cover and chill in the refrigerator for 30 minutes..
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Heat 1 tbsp oil in a pan on medium heat until hot but not smoking. Gently add meatballs and brown on all sides, about five minutes. Reduce heat to medium low, cover, and let meatballs cook until internal temperature reaches 70°C (160°F), about another five to seven minutes. Set aside..
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In the same pan, melt butter on medium heat. Add flour and mix well until mixture is slightly browned..
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Add beef broth, cream, soy sauce, and Dijon mustard. Bring to a boil, stirring occasionally, then lower heat to low, continuing to stir, until gravy thickens, about five minutes..
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