Sauteed Sweetbreads with Mushrooms Recipe
Ingredients
| Beef sweetbreads - 2 pairs, parboiled as for broiling | ||
| Oil | 2 Tablespoon | |
| Soy flour or wheat germ - 2 tablespoons | ||
| Fresh mushrooms - 1 cup sliced or 1 small can button mushrooms | ||
| Onion juice - 1 tablespoon | ||
| Dash of soy sauce | ||
| Salt and paprika to taste | ||
| Eggs | 2 | |
| Parsley | 2 Tablespoon, minced | |
| Salt | To Taste | |
Directions
GETTING READY
1) Trim membrane from parboiled sweetbreads.
2) Dice the parboiled sweetbreads.
MAKING
3) In a skillet heat oil. Saute sweetbreads for 10 minutes over moderate heat.
4) Sprinkle flour or wheat germ over it.
5) Mix mushrooms, onion juice, soy sauce and cover.
6) Cook and simmer for 20 minutes over moderate heat.
SERVING
7) Serve with sliced hard-cooked eggs and parsley.
1) Trim membrane from parboiled sweetbreads.
2) Dice the parboiled sweetbreads.
MAKING
3) In a skillet heat oil. Saute sweetbreads for 10 minutes over moderate heat.
4) Sprinkle flour or wheat germ over it.
5) Mix mushrooms, onion juice, soy sauce and cover.
6) Cook and simmer for 20 minutes over moderate heat.
SERVING
7) Serve with sliced hard-cooked eggs and parsley.
Chef
