Fricassee with Mince

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Preparation20 min.
Cooking40 min.
Тotal60 min.
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  • mince - 24.5 oz (700 g), a mixture
  • cumin - to taste
  • savory - to taste
  • milk - 2 1/2 cups (600 ml)
  • broth - as you need
  • onions - 1 head
  • oil - 1/3 cup (80 ml)
  • flour - 5 tablespoons, toasted
  • eggs - 2 egg yolks
  • salt - to taste
  • black pepper - for sprinkling
  • parsley - crushed, for serving
  • roots for soup


Knead the minced meat with spices to taste. Shape it into small balls and drop them into boiling water with 1 teaspoon of ground roots for soup to boil until almost done. The finished meatballs are removed and drained.

Heat oil and fry the chopped onion. Add the browned flour, stir and slowly warm up milk and a bit of the meatball broth, until you reach the desired consistency. Add the mince balls to the sauce and season it with a little spice. Beat the eggs with a little of the broth, and temper this mixture with the sauce.

Add in the egg mixture to the fricassee and after 2-3 minutes, remove the fricassee with mince from the heat. Serve with chopped fresh parsley.find similar recipes here

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