Irish meat bread with milk sauce – a detailed recipe cooking. 
Time: 2 час. 15 min Difficulty: easy Amount: 1 loaf of meat bread B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2.3 kg ground beef
- 900 gr. minced lamb meat
- 450 gr chopped sliced sausage “irish white pudding”
- 2 tbsp. coarsely grated Irish cheddar
- 2 tbsp. l Montreal steak seasonings
- 2 tbsp. l granular onions
- 2 tbsp. l pepper
- 1 tbsp. l dried basil
- 1 tbsp. l spice curry
- 1 tbsp. l dried oregano
- 1 tbsp salt
- 6 eggs
- 1 chopped onion head
- 6-7 Art. panko breadcrumbs
- Roast cabbage leaves
- Roasting celery stalks
- Milk sauce (see recipe below)
Milk Gravy:
- 500 gr. chopped champignon mushrooms
- 2 tbsp. sherry
- 6 tbsp. fat cream
- 2 tbsp. l canola oil
- 2 tbsp. l chopped garlic
- Salt and ground black pepper
- 110 gr. butter
Recipes with similar ingredients: sausage, cheddar cheese, mushrooms champignons, dried onions, garlic, ground beef, lamb, curry, basil, oregano, eggs, cream, panko breadcrumbs, celery, sherry
Recipe preparation:
- Preheat the oven to 205 ° C. Mix ground beef, minced meat lamb, white pudding, cheddar, steak spices, granular onions, peppers, basil, curry, oregano, salt, eggs and onions. Good mix. Add the breadcrumbs and good again mix. Let stand for 5-10 minutes. Form a loaf. Put a few sticks of celery on top for meat bread (to aluminum foil did not stick to its surface). Cover aluminum foil.
- Lay a few large cabbage leaves on a baking sheet to when baking on cabbage leaves meat juice stood out. Shift on a baking sheet, and bake in the oven for 45 minutes. Remove the foil and continue cooking until crisp, about 15 min. Cut into slices and serve on leaves of cabbage with milk gravy.
- Milk sauce: In a medium-sized saucepan, heat butter. Sauté the garlic, then add the mushrooms and sauté until softness. Dessert the pan with sherry, then simmer the contents, until the sherry evaporates halfway. Add fat cream and again half boil. Add salt and pepper to taste. Add butter and serve hot.
