Ingredients with Measurements:
- 1 pound ground veal
- 1/2 cup heavy cream
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Skillet
- Whisk
- Measuring cups and spoons
- Wooden spoon
- Saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine the ground veal, heavy cream, breadcrumbs, egg, nutmeg, salt, and pepper. Mix well until all ingredients are evenly combined.
2. Form the mixture into 4-6 patties, depending on the desired serving size.
3. In a skillet, melt the butter and olive oil over medium-high heat. Add the patties and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
4. In the same skillet, add the onion and garlic. Cook for 2-3 minutes until softened.
5. Add the mushrooms and cook for an additional 5 minutes until tender.
6. Pour in the chicken broth and heavy cream. Bring to a simmer.
7. In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Add the mixture to the skillet and stir until the sauce thickens.
8. Add the chopped parsley and season with salt and pepper to taste.
9. Serve the Wallenbergare patties with the creamy mushroom sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the patties and medium heat for cooking the sauce.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Carbohydrates per serving: 10g
Protein per serving: 20g
Substitutions for ingredients:
Ground veal can be substituted with ground beef or ground turkey. Chicken broth can be substituted with vegetable broth.
Variations:
Add chopped fresh herbs, such as thyme or rosemary, to the Wallenbergare mixture for extra flavor. Serve with a side of roasted vegetables or mashed potatoes.
Tips and tricks:
Make sure the patties are evenly sized and shaped for even cooking. Use a meat thermometer to ensure the patties are cooked to an internal temperature of 160°F.
Storage instructions:
Leftover Wallenbergare and mushroom sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Wallenbergare and mushroom sauce in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Wallenbergare and mushroom sauce on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Garnish with additional chopped fresh parsley or a sprinkle of paprika.
Pairings:
Pair with a glass of red wine, such as Pinot Noir or Merlot.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
If the patties are falling apart while cooking, add more breadcrumbs to the mixture to help bind the ingredients together.
Food safety advice:
Make sure to cook the patties to an internal temperature of 160°F to ensure they are fully cooked and safe to eat.
Food history:
Wallenbergare is a traditional Swedish dish named after the Wallenberg family. It is typically made with ground veal and served with a creamy sauce.
Flavor profiles:
The Wallenbergare patties are savory and rich, with a hint of nutmeg. The creamy mushroom sauce is earthy and flavorful.
Serving suggestions:
Serve the Wallenbergare and mushroom sauce as a main dish for a dinner party or special occasion.
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Region: Swedish