Difference between revisions of "Meat Pudding"
RealRecipes (talk | contribs) m (Text replace - "Category:Romanian Meat Dishes" to "Category:Meat Recipes Category:Romanian cuisine") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[Romanian Mushroom Sauce|mushroom sauce]] | * [[Romanian Mushroom Sauce|mushroom sauce]] | ||
| − | == | + | == Procedures == |
# Cut the meat in pieces and fry in ½ tablespoon of [[butter]]. | # Cut the meat in pieces and fry in ½ tablespoon of [[butter]]. | ||
# Then grind twice, with the crustless bread previously moistened in [[milk]] and squeezed. | # Then grind twice, with the crustless bread previously moistened in [[milk]] and squeezed. | ||
Latest revision as of 16:35, 15 July 2012
Description
In Romanian: Budinca de carne
Ingredients
- 1 lb / 500 g sirloin beef or veal
- 2 slices white bread
- 1½ tablespoons butter
- 5 eggs
- salt
- pepper
- mushroom sauce
Procedures
- Cut the meat in pieces and fry in ½ tablespoon of butter.
- Then grind twice, with the crustless bread previously moistened in milk and squeezed.
- Separately, beat a tablespoon of butter and then add the yolks one by one, the ground meat, salt and pepper.
- Add the whipped egg whites at the end.
- Butter a pudding mold and place the mixture within.
- Cover tightly and then place the mold into a larger pan with boiling water.
- Let boil a half an hour from the moment it comes to a boil.
- Turn onto a plate and serve hot with mushroom sauce.
