Monday, 24 November 2008
American Cooking in France: Meatballs Chasseur
This recipe was inspired by the dehydrated sauce packets I saw in the supermarket, which included a sauce chasseur ("hunter's sauce") that I knew from French cooking, but thought would go great with meatballs. I was very pleased with the result, which tastes American, although I'm not sure what "American cooking" dish this comes closest to, in the traditional sense. So I'm dubbing it "Meatballs Chasseur" :-)
Ingredients
- 400g ground beef
- 1/2 cup bread crumbs (chapelure)
- 1 garlic clove, minced
- 1 onion, minced
- 1 packet of sauce chasseur
- A couple cubes of frozen chicken stock
Preparation
Mix together the beef, onion, garlic, and bread crumbs, and form into meatballs (ranging in size from a golf-ball to a large egg). Brown in a skillet with oil, then drain. Add 300-400 ml water and the sauce mix, and stir. Simmer over low heat for 45 minutes or until the sauce thickens, stirring occasionally. Serve with mashed potatoes and vegetables.
