Albóndigas en salsa española

Hey everyone, it is Louise, welcome to my recipe site. Today, we're going to prepare a special dish, Albóndigas en salsa española. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Albóndigas en salsa española is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It's easy, it is quick, it tastes yummy. Albóndigas en salsa española is something that I've loved my entire life. They are nice and they look fantastic.

Many things affect the quality of taste from Albóndigas en salsa española, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Albóndigas en salsa española delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Albóndigas en salsa española is 2-3 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Albóndigas en salsa española estimated approx 40 min.

To begin with this recipe, we must prepare a few components. You can cook Albóndigas en salsa española using 12 ingredients and 3 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Albóndigas en salsa española:

1. 300 g carne picada de cerdo
2. 300 g carne picada de ternera
3. 2 huevos
4. 100 gr queso rallado
5. 1 rebanada pan
6. 1 vaso vino blanco
7. 1 pastilla caldo de carne
8. harina
9. 2 ajos
10. 1 vaso leche
11. al gusto perejil, albahaca, comino
12. al gusto pimienta, sal y aceite

Steps to make to make Albóndigas en salsa española

1. Echa la rebanada de pan ahogada en leche, la carne, los huevos, los ajos, el queso rallado, perejil, albahaca, sal, comino y pimienta en un bol y haz una masa
2. Haz las albóndigas y pásalas por harina. Dora las albóndigas en la cacerola y retíralas.
3. En el aceite sobrante echa el vino y espera a que se evapore el alcohol. Echa la pastilla de caldo previamente diluida en agua. La cantidad de agua tiene que ser el doble que la de vino. Remueve todo hasta que la harina que ha quedado de las albóndigas se mezcle bien. Añade las albóndigas y deja cocer hasta que la salsa reduzca.

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