慢炖锅奶酪汉堡汤

慢炖锅奶酪汉堡汤

Ingredients

  • 1 1/2磅(680克)瘦牛肉馅
  • 1个大红洋葱,切碎(约2杯(473毫升))
  • 2个蒜瓣,剁碎
  • 1/4茶匙(2.5毫升)盐
  • 3汤匙(45毫升)伍斯特辣酱油
  • 2罐(每罐14.5盎司/410毫升)牛肉汤
  • 2罐(/230克10 3/4盎司/300毫升)无脂肪浓缩奶油蘑菇汤
  • 2汤匙(30毫升)第戎芥末
  • 1包(8盎司/230克)切片的蘑菇
  • 1/4杯(60毫升)面粉
  • 1包(8盎司/230克)切丝的切达奶酪
  • 1/2杯(118毫升)切碎的鲜韭黄
  • 配菜:芝麻菜,新鲜黑胡椒粉,切达奶酪,小番茄
  • 香蒜土司

Directions

  1. 首先在不粘平底煎锅中以高火烹饪4种食材,不断搅拌,烹饪8分钟或直到牛肉褐色。拌入伍斯特辣酱油,再烹饪1至2分钟。
  2. 把牛肉混合料添加至慢炖锅内胆中。拌入牛肉汤、蘑菇汤、芥末和蘑菇,搅拌均匀。
  3. 盖上盖子,以高档慢炖3至3 1/2小时,或以低档慢炖6至7小时。把面粉和1/2杯(118毫升)水混合搅拌后加入到汤中。不盖盖子烹饪8分钟,并搅拌几次。关闭慢炖锅,或调整到保温设置,添加奶酪,搅拌直到融化。拌入韭黄。上面再撒些配菜。搭配香蒜土司即可食用。
  4. 香蒜土司:把带有电转烤肉架的台式烤箱以对流设置,预热到205°C。在烤盘上铺上金属箔。把2汤匙(30毫升)特级初榨橄榄油和1个压碎的蒜瓣混合搅拌。把12个面包片刷上混合料,并防在烤盘里。在烤箱中烘烤10至12分钟,或直到边角变成焦黄色。
 
份量:8-10
 
测试厨房小贴士:

 

  • 如果您的慢炖锅内胆可安全放置在灶火上,可用其替代上述的平底煎锅使用。牛肉煎成褐色且混合食材后,将内胆放入底座,盖上盖子,按照食谱烹饪。

RECIPE TAGS

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