Description
Extremely juicy meatballs of minced meat pike in tomato-cream sauce.
Ingredients
-
Pike
1 piece
-
Onion
1 piece
-
Carrots
1 piece
-
Tomato
2 piece
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Sour cream
1 Tbsp
-
Tomato paste
2 Tbsp
-
Seasoning
-
Salt
-
Garlic
1 tooth
-
Melted butter
2 Tbsp
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Flour
-
Greens
Cooking
Wash and gut the pike. Remove the gills, fins. To remove the skin. Cut off the head (head, backbone, skin can be used in the preparation of broth). Begin to separate the meat from the bones. Be patient - the process is time consuming, but the results are worth it.
Separated meat chop with a knife (in any case not in the grinder and not a blender!) - so it remains juicy.
Onions finely chop, add half of the stuffing.
Add in the beef seasoning, crushed garlic.
All mix well and form small balls.
Prepare the filling: onions finely cut, three carrots.
In melted butter saute onions, add carrots.
Peeled chopped tomatoes (I had canned and homemade), add to the onions with carrots. If necessary - add a little water. Simmer under lid on low fire for 5-10 min. If desired, add greens and tomato paste (I added, wanted to have a more pronounced taste of the meatballs).
In a saucepan dissolve the ghee. Meatball roll in flour.
In butter lightly fry the meatballs until soft and Golden brown.
Pour the dressing meatballs are ready, cook over low heat, covered for 10 minutes.
Add a spoonful of sour cream, stir, and simmer another 3-5 min.
The meatballs are ready. They can be served as a separate dish, but you can with garnish (mashed potatoes, rice). Juicy, flavorful, perfectly combined with the filling... Words to Express difficult - it is necessary to try! Help yourself! BON APPETIT, DEAR COOKS!
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