One-quarter cup ground beef
1 kg ground veal
Half a cup all-purpose flour
One-half teaspoon grated ginger
One cup heavy cream
Four tablespoons butter or margarine
Two medium-sized bell peppers
One can of mushrooms
One-quarter cup ground beef
1 kg ground veal
Half a cup all-purpose flour
One-half teaspoon grated ginger
One cup heavy cream
Four tablespoons butter or margarine
Two medium-sized bell peppers
One can of mushrooms
Mix the ground meats, flour, and ginger in a large bowl
Beat very well
Add the heavy cream and soy sauce, one tablespoon at a time, and beat until smooth and creamy
Form small meatballs
Fry the meatballs, one layer at a time, in butter or margarine, until they are golden brown
Keep warm while frying the rest, add butter or margarine as needed
Prepare the soy sauce and ginger (see recipe ahead)
Remove seeds from bell peppers and cut into squares
Drain mushrooms
Prepare the following sauce:
One-quarter cup pan drippings where the meatballs were prepared
One-quarter cup all-purpose flour
Two cups water
Three tablespoons soy sauce
Remove pan drippings, leaving golden-brown particles behind
Melt one-quarter cup of pan drippings and return to the pan
Add all-purpose flour
Cook, stirring constantly, until it bubbles
Add water and soy sauce
Scrape the bottom of the pan until the sauce thickens and simmers for one minute.
