Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 2 lb Lean grnd beef or possibly turkey*
- 4 slc Dry white toast, crumbled
- 1 med Onion, minced fine
- 2 x Cloves garlic, chopped
- 1 x Egg, slightly beaten
- 1 Tbsp. Sugar
- 1 tsp Salt
- 1 tsp Grnd cumin
- 1/2 tsp Fresh-grnd black pepper
- 1/3 c. Cool water Flour (about 1/2 C.) Oil for browning
- 1 can (12-ounce) tomato paste
- 4 c. Water
- 1 1/2 c. Dry red wine
- 2 tsp Salt
- 1 1/2 tsp Grnd cumin Steamed rice Minced parsley
Инструкции
- The original recipe, that I've modified slightly, came from Woman's Day magazine, sometime in the early 80's.
- 1. Mix first ten ingredients (through cool water) till well-blended and hard.
- 2. Moisten hands in cool water and shaped tablespoonfuls of the meat mix into rolls (logs) about 2-1/2" to 3" long. Coat each roll lightly with flour.
- 3. In a deep skillet, heat about 1/2" oil and brown rolls a few at a time, taking care not to crowd them. Remove browned rolls to paper towels to drain.
- 4. In a Dutch oven, whisk together tomato paste, water, wine, salt, and cumin. Add in meat rolls to sauce. Cover and simmer for 45 min to one hour, till meat rolls are done through. Taste sauce and add in salt if necess ary.
- 5. Serve on a bed of steamed rice, garnished with minced parsley.
