酸奶烩兔肉配蘑菇
柔软的兔肉酸奶汁配以蘑菇、洋葱和胡萝卜，温和不辣的热菜，适合节日宴席。
- 烹饪时间
- 1 小时 30 分钟
- 份量
- 491 kcal
- 材料
- ≈ $4.07
- 蛋白质
- 41 g
材料
- 1 Rabbit包装 1.2 千克 约等于 $22.00并非每家店都有：Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 170 克
- 2 Sour cream 20%包装 300 克 约等于 $1.80 45 克
- 3 Button mushrooms≈ $7.50 每千克 70 克
- 4 Onions≈ $1.60 每千克 45 克
- 5 Carrots≈ $1.50 每千克 40 克
- 6 Garlic≈ $10.00 每千克 3 克
- 7 Sunflower oil 8 毫升
- 8 Bay leaves 1 克
- 9 Salt 2 克
- 10 Ground black pepper 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将兔肉切成份量块，拍干水气，加盐和胡椒粉。
热锅放油，将兔肉煎至4–5分钟，至表面微黄。
加入切好的洋葱、胡萝卜和蘑菇，炒6–8分钟，至蔬菜略软。
放入捣碎的蒜末、一片月桂叶和每份120毫升水，微沸。
盖上锅盖，用小火炖60–70分钟，至肉易从骨上脱落。
搅入酸奶，温热5分钟（勿沸腾），调味。
小贴士
- 为什么这样做
- Fry the rabbit until lightly crusted so the sour cream doesn't thin out and the meat doesn't dry out. Without a crust, the sour cream soaks into the raw meat and the sauce turns watery.
- 可替换食材
- Swap the champignons for dried porcini (10 g per serving) for a rich mushroom flavor. Use 15% sour cream instead of 20% for a lighter but still thick sauce.
- 常见错误
- If the meat doesn't come off the bone after 70 minutes, the heat was too high and it boiled instead of braising. Check by pressing lightly with a fork: the meat should be soft but not fall apart.
- 保存与加热
- Keep in a closed container in the fridge for 3 days. Reheat over medium heat for 10 minutes with a lid, adding 1 tablespoon of water. Don't freeze, the sour cream will separate.
- 搭配建议
- Serve with boiled rice or mashed potatoes so the sour cream sauce doesn't get lost. For a holiday table, add fresh dill before serving.
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