Beef and mushroom cream sauce recipe

If you are married and have children, have you ever found that your children are often picky eaters or have anorexia? Are you worried that this will affect their growth and development? And as a parent, what should you do? In fact, as long as you make delicious food in different ways, it will be fine. Well, let me introduce to you how to make beef gnocchi and mushroom cream sauce.

1. Wash the fresh chanterelles. Chop celery, marjoram, and onion. Cut off the edges of the bread and soak it in milk and warm water for about 5 minutes.

2. Add oil to the pan, first fry half of the onion, then add half of the celery and all the marjoram, stir-fry for a while.

3. Squeeze the bread dry and mix it with the minced meat, fried onions, celery, marjoram, egg liquid, salt, pepper and chili powder. Place in the refrigerator and let sit for 15 minutes.

4. Add oil to the pan, shape the prepared meat filling into balls and fry until both sides are golden brown. Serve. Depending on the size of the meatballs, if they can be fried, there is no need to bake them. If they are larger, wrap them in tin foil and bake them in the oven until fully cooked.

5. Pour out most of the oil in the pan, remove the residue, add the apricot puree, and stir-fry until it starts to soften. Add butter and other half of onion and sauté until fragrant. Pour in white wine and simmer over high heat until dry. Then add the cooking cream, reduce heat and season with salt and pepper.

6. When the butter comes to a boil, put the meatballs back into the pot. Sprinkle with remaining chopped celery.

This beef, gnocchi and mushroom cream sauce is not as difficult to make as everyone thinks. As long as we follow the steps, we can make a delicious dish. Housewives who like to cook, hurry up and try the dish introduced by the editor today.