Albóndigas jardinera al vapor

Hello everybody, it is John, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, Albóndigas jardinera al vapor. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Albóndigas jardinera al vapor, 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 jardinera al vapor 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 jardinera al vapor is 6 comensales. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few components. You can have Albóndigas jardinera al vapor using 15 ingredients and 8 steps. Here is how you cook it.

Os presento unas albóndigas con verduras cocinadas al vapor. Las hago con la Thermomix y mientras preparamos la salsa se cocinan las albóndigas con el vapor. Vamos a ello

#mirecetario

Ingredients and spices that need to be Prepare to make Albóndigas jardinera al vapor:

1. 750 g carne picada ternera
2. 2 huevos
3. 2 rebanadas pan de molde
4. Sal
5. Pimienta
6. Leche
7. Salsa jardinera
8. 1 cebolla grande
9. 150 g pimientos picados
10. 170 g zanahorias
11. 50 ml aove
12. 1 lata champiñones
13. 100 ml vino blanco
14. 100 g tomate frito
15. 400 ml fondo de pollo

Instructions to make to make Albóndigas jardinera al vapor

1. Lo primero que hacemos es preparar la carne de las albóndigas, amasando la carne picada con los huevos, el pan mojado en leche, la sal y pimienta. La reservamos un par de horas en la nevera
2. Empezamos con la salsa: picamos la cebolla en la Thermomix (vel 5 durante 5 segundos). Echamos los pimientos picados (yo tengo congelados del verano del huerto de mi amigo Miguel) y el aceite. Programamos 10 minutos a temperatura varoma y velocidad 1.
3. Mientras se hace el sofrito, vamos haciendo las albóndigas y dejándolas en el varoma. Pintamos el varoma con aceite y también nuestras manos así no se pega la carne.
4. Una vez hecha la cebolla, añadimos el vino y programamos 3 minutos a temperatura varoma y velocidad 1 para que el alcohol se evapore.
5. Pasado el tiempo, añadimos el tomate frito, los champiñones escurridos, las zanahorias troceadas y el fondo claro de pollo.
6. Colocamos el varoma con las albóndigas y programamos 30 minutos a temperatura varoma y velocidad 1. Con el vapor de la salsa se nos harán las albóndigas.
7. En cuanto acabe el tiempo, trituramos la salsa (velocidad progresiva 1-10 durante 30 seg). Volcamos las albóndigas y la salsa en una olla para dar un hervor y que se integren los sabores
8. Solo queda emplatar las albóndigas bañadas en salsa para tener un segundo ideal y saludable. Espero que os guste

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