Beef cutlets with mushrooms and risoni pasta

Votes: 1

Photo of the dish: Ryan Dausch

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 470, total fat 20 G., saturated fats G., proteins 33 G., carbohydrates 39 G., fiber G., cholesterol mg, sodium mg, sugar G.

A detailed recipe for preparing a meat dish with photos.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 slice whole grain bread, crumbled
300 g of porcini mushrooms
450 g of ground beef tenderloin (90% lean)
1 large egg
1/4 cup finely chopped fresh parsley
2 tsp paprika, plus a little more for garnish
1.5 tsp Worcestershire sauce
Salt and freshly ground black pepper
1 cup risoni or orzo pasta (rice-shaped pasta)
1 tbsp and 1 tsp olive oil
2 tablespoons finely chopped fresh sage
1/4 cup natural whole milk yogurt, mix thoroughly

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, orzo pasta, whole grain bread, porcini mushrooms, Worcestershire sauce, eggs, yogurt, paprika, sage, parsley

Cooking the dish according to the recipe:

Preheat the oven to 220°C and line a baking sheet with foil. Blend the bread and half of the mushrooms in a blender until smooth; transfer the mixture to a large bowl.

Add the ground meat, egg, a tablespoon of parsley, paprika, Worcestershire sauce, 1/2 teaspoon of salt, and a couple of grinds of pepper. Mix thoroughly with your hands. Form into four small patties, about 8 x 10 cm (3 x 4 inches) in size, and place on the prepared baking sheet. Bake until golden brown and cooked through, about 15 minutes.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the risoni and cook according to package directions. Pour 3/4 cup of the cooking water into a separate bowl, discarding the remaining cooking liquid.

Slice the remaining mushrooms. Heat a tablespoon of olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, without stirring, for 2-3 minutes, until they begin to brown. Add the sage, season with salt and pepper, and cook for another 1-2 minutes. Add the risoni.

Remove the pan from the heat and stir in the remaining 3 tablespoons of parsley and 1 teaspoon of olive oil. Gradually whisk in the reserved cooking water from the risoni to make the garnish more crumbly; season with salt and pepper. Pour yogurt over the beef patties and sprinkle with paprika. Serve with risoni paste.

Categories:

recipe / Calorie content of prepared meals / Main courses / Pasta / Meat / Food Network - recipes

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