Ingredients with Measurements:
- 1 lb ground veal
- 1/2 cup heavy cream
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tbsp chopped fresh parsley
Special Equipment Needed:
- Large mixing bowl
- Frying pan
- Saucepan
Step-by-Step Instructions:
1. In a large mixing bowl, combine ground veal, heavy cream, breadcrumbs, egg, salt, black pepper, and nutmeg. Mix well until all ingredients are fully incorporated.
2. Form the mixture into 4-6 oval-shaped patties.
3. In a frying pan, melt butter and olive oil over medium heat. Add the patties and cook for 5-7 minutes on each side until golden brown and cooked through.
4. Remove the patties from the pan and set aside.
5. In the same pan, add chicken broth, heavy cream, and Dijon mustard. Stir well and bring to a simmer.
6. Simmer the sauce for 5-7 minutes until it thickens and reduces slightly.
7. Add the chopped fresh parsley to the sauce and stir well.
8. Serve the Wallenbergare patties with the mustard cream sauce on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Protein per serving: 20g
Carbohydrates per serving: 10g
Sodium per serving: 600mg
Substitutions for ingredients:
- Ground veal can be substituted with ground beef or ground pork.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
- Fresh parsley can be substituted with dried parsley.
Variations:
- Add chopped onions and garlic to the Wallenbergare mixture for extra flavor.
- Serve the Wallenbergare patties with lingonberry jam for a traditional Swedish twist.
- Add a splash of white wine to the mustard cream sauce for a tangy flavor.
Tips and Tricks:
- Make sure the patties are fully cooked through before serving.
- Use a meat thermometer to ensure the internal temperature of the patties reaches 160°F.
- Let the patties rest for a few minutes before serving to allow the juices to redistribute.
Storage Instructions:
Leftover Wallenbergare patties can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the patties in a frying pan over medium heat and cook for 2-3 minutes on each side until heated through.
Presentation Ideas:
Serve the Wallenbergare patties on a bed of mashed potatoes with the mustard cream sauce drizzled on top.
Garnishes:
Garnish with a sprig of fresh parsley or a sprinkle of paprika.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested Side Dishes:
- Mashed potatoes
- Roasted carrots
- Steamed green beans
Troubleshooting Advice:
- If the Wallenbergare patties are falling apart while cooking, add more breadcrumbs to the mixture to help bind it together.
- If the mustard cream sauce is too thick, add a splash of chicken broth to thin it out.
Food Safety Advice:
- Always wash your hands and cooking surfaces before handling raw meat.
- Use a meat thermometer to ensure the internal temperature of the patties reaches 160°F.
Food History:
Wallenbergare is a traditional Swedish dish named after Count Folke Bernadotte's family. It is typically made with ground veal, breadcrumbs, and cream, and served with a creamy sauce.
Flavor Profiles:
The Wallenbergare patties are savory and slightly sweet, with a hint of nutmeg. The mustard cream sauce is tangy and creamy, with a subtle kick from the Dijon mustard.
Serving Suggestions:
Serve the Wallenbergare patties with a side of mashed potatoes and lingonberry jam for a traditional Swedish meal.
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Region: Swedish