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Beef sausages in stevia sheets

Beef sausages in stevia sheets

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Wash the stevia leaves and boil them in boiling salted water for 3-4 seconds, then immediately immerse them in cold water to keep them green. Then carefully remove the thicker ribs.

The minced meat mixes well with the rice, onion, greens, breadcrumbs, eggs, tomato paste and spices you like.

Put a teaspoon of composition in the stevia leaf and roll from the back to the top, folding like beef sarmalele in a saucepan. In a saucepan put a few stevia leaves on its bottom, then place the sarmalute in a circular shape .The sausage dish is filled with the sauce prepared from the water, and the tomato paste (or tomato juice) until it is filled, seasoned to taste and let it simmer for about 60 minutes, fill with water if necessary.

Serve with sour cream.

Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Sarmalute with lamb in stevia sheets

Sarmalute with lamb in stevia sheets from: lamb, rice, onion, parsley, dill, tomatoes, salt, pepper, borscht, stevia.


  • 750 g boneless lamb
  • 2 tablespoons rice
  • 1 medium onion
  • 6-7 green onion threads
  • 1 bunch parsley
  • 1 link dill
  • 1 small box of tomato cubes
  • salt
  • pepper
  • oil
  • stevia leaves
  • borsch

Method of preparation:

Chop the meat. Finely chop the dried onion, cook it for 45 minutes in 2 tablespoons of oil, over medium heat, stirring constantly. Add the washed and well drained rice.

Stir constantly and cook together for 3 minutes, then pour about 100 ml of water on the fire for 1-2 minutes, until the rice absorbs the liquid, stirring frequently.

Heat the oven to 4th. Mix the meat with the rice and half of the chopped greens, salt and pepper.

Cut the central rib of the stevia leaves, put the leaves in a strainer and scald them with borscht. Keep that borscht.

Wrap the sarmales. Chop the green onion and fry it with 1-2 tablespoons of oil, about 3-4 minutes, in the pan in which you will boil the sarmales.

When it becomes transparent, put the stuffed cabbage, tomatoes with broth, a pinch of salt in the pan and pour enough borscht to cover the stuffed cabbage. Bake for about 40 minutes.

When they are ready, sprinkle the rest of the greens, add a little water, if the sauce has dropped too much, and leave for about 5 minutes.

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Sarmalute in stevia sheets

Sarmalute in stevia leaves are a variation from the classic Romanian sarmalele prepared in cabbage or vine leaf.

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Sarmalute in beef leaves & # 8211 recipe step by step sarmale in vine leaves

Sarmalute in beef recipe step by step. How to make sarmale in vine leaves, horseradish, lime, stevia or gully? With dill sauce with sour cream and lemon and stuffed with minced pork or mixed with beef. How much do they boil and how do they grow?

Do sarmalute in beef leaves usually in June, when the vine is young and I can pick the leaves directly from the yard. They can also be made with canned or frozen vine leaves & # 8211 see here how to store them in the freezer or jar.

Sarmalutes in vine leaves are popular in the Balkans, Eastern Europe, the Caucasus and the Middle East. The Greeks call them dolmades & # 8211 word of Turkish origin (although in the category & # 8216dolma& # 8216 enter any stuffed vegetables), just fill them with rice and add them with lemon. The Hungarians tell them tőtike sau tőltike (töltött means & # 8222something stuffed & # 8221) and the Turks & # 8222wire& # 8221 & # 8211 exactly as we call them. The Swabians from the Arad and Timisoara area called them funny & # 8222sarmalutz in foi de fitz & # 8221.

Depending on the geographical area and traditions (or religious limitations), these sarmalute in beef leaves can be stuffed with pork, beef or lamb mixed with rice, onions, greens (dill, green parsley) or can be prepared only with rice and vegetable ingredients: raisins, ground cereals, nuts, etc.

The beef leaf is sour. Have you ever tasted it? As a child, I used to munch on the carcasses on the vines and I liked them because they were sour.

Instead of vine leaves you can use stevia, horseradish, linden or gully leaves. The ones with gully are fantastically good! Recipe o find here.

There are many recipes for sauerkraut in beef leaves, some sour with tomatoes or broth, but I present them to you as I know them from home: sour with lemon and wrapped in a cream sauce with dill. You can also use 10% fat Greek yogurt. This is how the recipe appears in the famous one Cookbook for young housewives written by Silvia Jurcovan. The vine leaf has a certain roughness in texture and aroma and this velvety sauce rounds this dish very nicely.

The quantities below are for approx. 40 pieces of sarmalute in beef sheets, made of 500 g minced meat. 6-8 servings are enough. I only made half a portion, so you will see in fewer pictures.

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