This recipe will make more happy from eating, the meatballs with beef or pork in the brown sauce conquered many stomach and it remains a meal very well appreciated in Quebec. The choice of meat is at your discretion because you can do it with either beef, pork or both.
1heure 25 minutes
- 1.5 kg beef, pork or both
- 170 mL (2/3 cup) bread crumbs
- 3 beaten eggs
- 170 mL (2/3 cup) water
- 1 C. coffee Dijon mustard
- 2/3 c. ground clove
- 2/3 c. cinnamon
- 1 C. salt
- 1/2 c. pepper
- 5 c. roasted flour
- 4 c. cold water
- 3 c. butter
- 1 cups chopped onions
- 750 mL (3 cups) beef broth
STEP 1: Mix the ingredients
In a bowl mix meat (beef or pork or both), bread crumbs, eggs, water, mustards, ground clove, cinnamon, salt and pepper. You can add finely chopped onions to the mix too. Salt and pepper is at your discretion, some will prefer with more or less.
STEP 2: The meatballs
Shaping meatballs of the desired size, I personally prefer dumplings 1 inch in length. Book later.
In another bowl, dilute the grilled flour in cold water. Book.
You can make your own grilled flour in a frying pan, you just have to cook it over medium heat just at what temperature it turns brown and then sieve it.
In a cauldron, heat the butter and brown the onions. Add the meatballs and brown on each side.
Add all the beef broth. Cover and simmer for at least 1 hour to cook the meatballs well.
Add the flour content, it will thicken the sauce and give it a very brown appearance. Mix well and remove from heat.
STEP 7: Dressing the plate
This recipe is delicious with bread and butter. I strongly suggest you get a loaf of bread to dip in this dish.
If you want to accompany this dish with a vegetable, the potatoes bouillet or loot are in order. Cooked beans are an excellent vegetable also to mix with this old-fashioned dumpling stew.