Memphis Sweetbreads and Mushrooms – a delicious recipe with beef sweetbreads, flour, butter, salt, milk, mushroom. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Poach sweetbreads for 20 minutes in water to cover (adding 1 teaspoon salt and 1 tablespoon vinegar per quart of water).
2
Drain and cover with very cold water or chipped ice until firm.
3
When firm enough to handle, remove all loose membranes.
4
Saute sweetbreads in 1 tablespoon of butter.
5
Blend in 1 tablespoon of flour; add salt and pepper to taste and 1 cup of milk.
6
Simmer until thickened.
7
Saute mushrooms in remaining butter, blend in remaining flour, add sale, pepper and milk.
8
When thickened, combine with sweetbread mixture and turn into an oven-proof casserole.
9
Cover with toasted bread crumbs and dot with butter.
10
Bake in a 400F oven for 5 to 8 minutes.
377
kcal
Calories
26
g
Fat
15
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 beef sweetbreads, 2 tablespoons flour, 2 tablespoons butter, salt and pepper, to taste, and more.
Yes, Memphis Sweetbreads and Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
