How To Make Wallenbergare with Tarragon Cream Sauce
Get your dose of high protein in our selection of beef recipes. You can try our various cooking methods to bring out that beefy goodness you’ve been craving for. Beef up your dishes now!
Serves:
Ingredients
- 500g ground veal
- 1 onion, finely chopped
- 2 slices of white bread, soaked in milk
- 2 tablespoons butter
- 2 egg yolks
- salt and pepper to taste
- flour for dusting
- 2 tablespoons vegetable oil
- For the Tarragon Cream Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons chopped fresh tarragon
- salt and pepper to taste
Instructions
-
In a large bowl, combine the ground veal, onion, soaked bread, butter, egg yolks, salt, and pepper. Mix well until all ingredients are evenly incorporated.
-
Shape the mixture into 4 large patties. Dust them with flour on all sides.
-
In a large skillet, heat the vegetable oil over medium heat. Cook the patties for about 5-6 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and set aside.
-
In the same skillet, melt the butter for the tarragon cream sauce. Stir in the flour and cook for 1 minute, until it becomes slightly golden.
-
Gradually whisk in the chicken broth and heavy cream. Bring to a simmer and cook for 3-4 minutes, until thickened.
-
Stir in the chopped tarragon and season with salt and pepper to taste.
-
Serve the Wallenbergare patties with the tarragon cream sauce, and optionally, with lingonberry jam on the side.
Nutrition
- Calories : 540kcal
- Total Fat : 39g
- Saturated Fat : 20g
- Cholesterol : 308mg
- Sodium : 639mg
- Total Carbohydrates : 7g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 39g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
