Rissole Julienne
Ingredients
- 2 1/2 oz bacon
- 1/4 stock cube
- 1 tsp cornflour
- 1 lb minced beef
- freshly milled black pepper
- 2 tbsp sunflower oil
- 1 large carrot
- 1 green pepper
- 2 oz mushrooms
- 3/4 oz butter
- 1/2 stock cube
- 3 floz cider
- 4 floz single cream
Instructions
- Dice the bacon. Dissolve the stock cube and cornflour in 4 fl oz water. Add the minced meat and bacon, season with freshly milled black pepper and form into largish balls.
- Heat the oil in a frying pan and brown the rissoles from all sides. Then remove from the frying pan, place on a kitchen towel to get rid of any extra oil and keep warm.
- Wash and peel the carrot. Cut into thin strips. Wash the green pepper, halve lengthways, deseed and cut into thin strips. Wash and slice the mushrooms
- Melt the butter in a frying pan and gently cook the carrot, green pepper and mushroom strips for approximately 5 minutes. Crumble the stock cube into the frying pan.
- Add the cider and single cream. Leave to cook on a low heat until the mixture is starting to thicken. Potato salad or mashed potatoes make an ideal accompaniment for this dish.
Calories: 656 kcal
Carbohydrates: 5 g
Protein: 21 g
Fat: 61g
Saturated Fat: 25 g
Trans Fat: 2 g
Cholesterol: 142 mg
Sodium: 344 mg
Potassium: 501 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 3090 IU
Vitamin C: 25 mg
Calcium: 53 mg
Iron: 2 mg