STIR - FRIED MEAT WITH MUSHROOMS RECIPE - Easy And Delicious

STIR-FRIED MEAT WITH MUSHROOMS RECIPE - Easy And Delicious

Music: Santa Lucia - Traditional Neapolitan Song
Piano: Elvan A. ULUCINAR

In this episode I'd like to share with you my STIR-FRIED MEAT WITH MUSHROOMS recipe. It is a very easy dish to prepare and amazingly delicious. I use meat this time but you can also use boneless chicken or cleaned shrimp. They all taste great, whatever your heart desires. A great dish for a light supper, hope you give it a try!

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INGREDIENTS (2-3 servings)
750 gr. (1.65 pounds) lean meat, cut into cubes
14-15 mushrooms
1 large onion (finely chopped)
2 real tablespoonful butter
1 real tablespoonful flour
1 egg yolk - 1 cup cold milk
1 tsp dried thyme
2 cloves garlic - 1 bay leaf
1/2 lemon - 1 tbsp vinegar
A handful chopped fresh parsley
A tiny pinch of grated nutmeg - 1/2 tsp mustard
Salt & pepper - Olive oil

DIRECTIONS
Remove stems from the mushrooms and reserve the stemps for another use.
Rinse mushroom caps to remove any dirt, then slice coarsely.
Drizzle 1/2 fresh lemon juice on top, set aside.
In a large pan, heat 1 tbsp olive oil and 1 tbsp butter.
Add the meat, cook until evenly brown, over medium high heat, stirring occasionally.
Sprinkle a pinch of salt&pepper, mix then transfer into a plate, set aside until needed.
Reduce heat to medium low, let the pan cool, then heat 1 tbsp olive oil and butter.
Add the onion, sprinkle a pinch of salt and pepper.
Cook for about 5-6 minutes or until tender, stirring occasionally.
Then add 1 tbsp vinegar and cook for about 1 minute, stirring constantly.
Add the mushrooms into the pan.
Add bay leaf and garlic cloves, sprinkle 1 tsp dried thyme.
Cook the mushrooms until all their juices have been released and evaporated, stirring occasionally.
Remove and discard the bay leaf.
Add 1 real tablespoonful flour and cook for about 1 minute, stirring constantly.
Then add 1 cup cold milk gradually, making sure to mix well and scrape the pan.
Add the mustard, a tiny pinch of grated nutmeg and egg yolk, mix well.
Season to taste.
If you feel that the sauce is too thick, add a little hot water.
Add the rested meat into the pan, combine with the sauce and heat up.
Adjust seasoning.
Turn off the heat, add a handful chopped parsley and mix.
Place into a serving plate.
Garnish with some chopped parsley and serve immediately.

READY :) Thank You For Watching!
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