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Creamed Sweetbreads With Mushrooms

Healthycooking's picture
These Creamed Sweetbreads with Mushrooms are a desire ! Try out these delicious meat and vegetable dish and let me know if you like it ! Your suggestions for this Creamed Sweetbreads with Mushrooms are welcome !
Ingredients
  Sweetbreads 6
  Fresh mushrooms 1 Pound, sliced
  Oil 4 1⁄2 Tablespoon
  Skim milk powder 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Soy flour 3 Tablespoon
  Paprika 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Egg yolks 2
  Dry sherry 2 Tablespoon
  Chopped parsley 1 Tablespoon (For Garnish)
Directions

Snip connective tissue from sweetbreads with kitchen scissors.
Wash and pull small pieces of sweetbread free from the elastic tissue.
Set aside.
In a small skillet, saute mushrooms in two tablespoons oil, over medium heat, for 5 minutes.
Combine the skim milk powder with one cup water in a small bowl.
Blend with a wire whisk until mixture is smooth and free from lumps.
In a heavy saucepan, combine 2 1/2 tablespoons oil, cornstarch, soy flour, paprika and salt; blend together.
Place over medium heat and cook until mixture bubbles.
Remove from heat.
Gradually blend in the milk mixture and chicken stock until mixture appears smooth.
Return saucepan to medium heat and cook, stirring constantly, until the sauce is thickened and smooth.
Drop small pieces of sweetbreads into boiling sauce and cook for about 8 minutes or until sweetbreads are tender.
Beat two egg yolks; spoon a little of the hot sauce into beaten yolks and blend together.
Turn mixture into hot sauce and blend, stirring constantly.
Return to heat and add dry sherry (if desired) and sauteed mushrooms.
Garnish with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Everyday

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