Description
"And today we have moosie!" - so began my next culinary program famous Serbian chef Serge Markovic and cooked ... delicious meatballs. The secret of the taste lies in the addition of the minced pepper. To make them perfect and tough beef, which, usually, we don't know what to do. And if, suddenly, You have elk, You generally just lucky! Try it, you will not regret!!!
Ingredients
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Meat
700 g
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Pepper
1 piece
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Chicken egg
2 piece
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Onion
1 piece
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Garlic
2 tooth
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Parsley
1 coup
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Greens
1 coup
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Tomato
4 piece
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Tomato juice
1 cup
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Seasoning
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Vegetable oil
50 ml
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Salt
Cooking
Prepare all the ingredients. Remove sinewy parts of the meat. Meat mince with a large grille.
To add to the stuffing diced bell pepper and onion.
Then add two eggs, seasoning, salt.
Knead the minced meat.
Formed with wet hands large meatballs. Based 6-7 meatballs in a large frying pan. Put on a high heat for 7-10 minutes (see on ready).
Roll our meatballs and continue to fry for 5 minutes on the other side. The stuffing let a lot of fluid, so the meatballs do not burn.
At this time, chop the tomatoes, herbs, garlic.
Throw in the garlic.
As soon as the garlic gives smell, add the chopped tomatoes. Give out another minute.
Since winter tomatoes are "no", then I added the tomato juice. And, in General, tomatoes need as much to get the liquid covers a large part of the meatballs.
Then throw in the greens. You can add a little red wine. Put on a small fire and leave to stew under cover for about 40 minutes until completely cooked through.
Serve our dish!
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