Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, polish krokiety with wagyu beef. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Polish Krokiety with Wagyu Beef is one of the most well liked of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Polish Krokiety with Wagyu Beef is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few ingredients. You can have polish krokiety with wagyu beef using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Polish Krokiety with Wagyu Beef:
- Get 1/2 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
- Make ready 3 TBSP Olive Oil (divided)
- Make ready 1 CUP Mushrooms (minced)
- Prepare 1 Large Carrot (grated)
- Get 1/2 CUP Sauerkraut
- Make ready 1 Shallot (minced)
- Take 1 TBSP Parsley (minced)
- Get 1 CUP Gruyere Cheese (grated)
- Make ready Kosher Salt & Freshly Ground Black Pepper (to season)
- Take 4 Eggs
- Prepare 4 CUP Fine Bread Crumbs
- Prepare 1 TBSP Cold Water
- Make ready Crepe Batter
- Prepare 10 OZ Milk
- Prepare 3 Eggs
- Get 4 OZ All Purpose Flour
- Take 1 OZ Butter (melted)
- Make ready 1/2 TSP Kosher Salt
Instructions to make Polish Krokiety with Wagyu Beef:
- PREPARING THE FILLING - Start by making the filling for the krokiety. Heat a large skillet on medium-high heat, and place the Fullblood Wagyu ground beef in the pan with 2 tablespoons of olive oil.Cook the beef until it’s completely browned and cooked all the way though. Drain off the excess fat, remove the meat from the pan, and set aside. Add 1 tablespoon of olive oil to the pan. Then, add the minced shallots, grated carrots, and minced mushrooms.
- Cook for 3-4 minutes or until all the liquid has evaporated. Add the sauerkraut, cooked Fullblood Wagyu beef, and minced parsley to the pan. Season with kosher salt and freshly ground black pepper. This is your cooked Fullblood Wagyu beef mixture.Remove the mixture from the heat/stove, and place the ingredients on a tray. Place the tray in the refrigerator, and allow everything to cool.
- PREPARING THE CREPES - To make the crepe batter, place the eggs, all purpose flour, butter, milk and kosher salt in a blender. Turn on high, and blend for 1 minute until everything has been incorporated. Put the batter in a container, and place it in the refrigerator for 15 minutes to let the air bubbles settle. Using a non stick skillet, begin making the crepes by placing the pan over medium heat. Spray the pan with non-stick spray or add 1 teaspoon of clarified butter to the pan.
- Add 2 ounces of the crepe batter to the pan. Do not stir. When the batter is browned on the edges and is no longer runny, flip the crepe and cook the other side for 10 seconds. Remove the cooked crepes from the pan, and place them on a tray. Allow them to cool to room temperature.
- FINAL STEPS - With the crepes laid out flat, spoon 2 tablespoons of the cooked Fullblood Wagyu beef mixture to the center of the crepe.Top with some shredded gruyere cheese. Fold the left and right sides of the crepe in towards the center. Then, roll bottom to top (they should resemble an egg roll). Whisk the 4 eggs with 1 tablespoon of cold water to make an egg wash. Gently dip the krokiety into the egg wash and then into the bread crumbs.
- Deep or shallow fry the krokiety at 350°F for 2-3 minutes or until golden brown. Season with kosher salt and serve with a mushroom veal demi or red beet soup.Enjoy!
So that’s going to wrap it up for this exceptional food polish krokiety with wagyu beef recipe. Thank you very much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
