A detailed recipe for cooking meat dishes with a photo. the value of one serving: (4 total) Calories 470, total fat 20 g., saturated fats, proteins 33 g, carbohydrates 39 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Photo of the dish: Ryan Dausch Time: 30 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 chopped whole grain bread slice
- 300 gr porcini mushrooms
- 450 gr minced beef tenderloin (90% lean)
- 1 large egg
- 1/4 Art. finely chopped fresh parsley
- 2 tsp paprika, and a small amount for decoration
- 1.5 tsp Worcester sauce
- Salt and freshly ground black pepper
- 1 tbsp. rhizoni or orzo pasta (pasta shaped rice)
- 1 tbsp. l and 1 tsp olive oil
- 2 tbsp. l finely chopped fresh sage
- 1/4 Art. natural whole milk yogurt, carefully mix
Recipes with similar ingredients: ground beef, orzo paste, bread whole grains, porcini mushrooms, Worcestershire sauce, eggs, yogurt, paprika, sage, parsley
Recipe preparation:
- Preheat the oven to 220 ° C and cover the baking sheet with foil. Grind bread and half mushrooms in a blender until smooth; transfer the mixture to a large bowl. Add minced meat, egg, canteen a spoonful of parsley, paprika, Worcester sauce, 1/2 tsp. salt and steam a pinch of pepper. Move your hands carefully. Shape four small meatballs measuring 8 by 10 cm .; place on prepared baking sheet. Bake until golden and ready for about 15 minutes.
- Meanwhile, in a medium-sized stewpan, bring salted water to a boil. Add rhizoni and cook as indicated on packaging. Pour 3/4 tbsp into a separate container. water in which boiled rhizoni, pour the rest of the liquid. Cut into slices the remaining mushrooms. In a large non-stick pan with a large heat a tablespoon of olive oil. Add mushrooms and, without stirring, cook for 2-3 minutes. until they start brown. Add sage, season with salt and pepper; cook another 1-2 minutes. Add rhizoni.
- Remove the pan from the heat and mix in the mixture the remaining 3 tbsp. l parsley and a teaspoon of olive oil. Gradually add the water remaining after cooking rhizoni to make the side dish more friable; season with salt and pepper. Pour the beef patties yogurt and sprinkle with paprika. Serve with rhizoni paste.
