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Sarmalute in beef leaves

Sarmalute in beef leaves


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Wash the rice and let it soak.

The beef leaves are scalded in water and borscht. They are removed with a spatula and placed in a drainer.

The meat is passed through a mincer and mixed with rice (which has been drained) with finely chopped onion and parsley, paprika and seasoned with salt and pepper. Mix well by hand.

The meat is wrapped in beef leaves whose tails we have cut beforehand.

On the bottom of a saucepan we put scalded beef leaves and then the sausages in the shape of a circle. Between the sausages we put a few sprigs of thyme, a few bay leaves and peppercorns.

Prepare a sauce of water and tomato juice and put it over the sarmalute. Cook for about 45 minutes. after which it is put in the oven. If necessary, water can be added.

When they are ready to cook, take them out of the oven and serve them with sour cream.

Good appetite!


Recipes !!

Do you have a craving for Sarmalute in beef sheets and you don't know how to prepare it? Below we present the recipe you need for Sarmalute in beef leaves, a culinary recipe for Food, appreciated and delicious that we suggest you try.

- pork and beef & # 8211 500 or 600 grams
- A big onion
- a cup of rice (125-130 grams)
- an egg
- salt
- pepper
- vine leaves
- green dill
- tomato paste
- sour cream or yogurt

Pass the meat cut into small pieces through the mincer. Add pepper (to taste) and salt (a grated teaspoon) and mix well.

Finely chop the onion. The rice is washed well in several waters. Put the rice and onion over the meat, along with the last water in which the rice was washed
(about half a cup of water). Knead the meat well. Add a raw egg and mix again.

The vine leaves are scalded in salted water until they change color, and then allowed to drain. Then cut the elbows and thicker ribs.

Place the vine leaf in the left palm and place the meat paste very close to the wrist and, implicitly, close to the base of the leaf. The leaf rolls wider, with the right hand, from the wrist of the left hand to the tips of the fingers.

You get a kind of roller (be careful. It should not roll tightly, but WIDER!) Around which the fist of the left hand is closed. With the thumb and with
the index finger on the right hand presses on the ends of the wire in the left hand, so that the wire closes, the part of the leaf at the ends of the sarmale enters inside it and the meat does not come out of the wire during cooking.

The pan in which the sarmales are to be cooked is lined with vine leaves.

The sarmales are arranged circularly in a pan, in successive layers. Sprinkle chopped dill over each layer.

Tomato paste is dissolved in cold water and poured over the sarmale. Before being boiled, the water should cover the stuffing with about 2-3 cm.
Tomato paste can be replaced with chopped tomatoes.

Boil the sarmales for 2 hours on low heat or an hour and a half on medium heat. If the vine leaves are very young, the sarmales are ready even in an hour, from the moment they boil.


How To Boil Sarmalele In Beef Leaves

Then we put a little meat on each leaf and roll the sarmaluta. Sarmale in beef leaves how to make the tastiest sarmale with meat sarmalute in beef stew cabbage stevia spinach horseradish how to make sarmale sarmale recipe. Boil over low heat and if they are almost ready add 2 3 tablespoons of borscht.

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Put a little of the meat and rice mixture in the middle of each beef sheet and roll the sheet tightly.

While the sarmales are boiling in beef sheets. The first time the fire is given to the maximum to boil then the fire is reduced to 170 degrees medium to low for those with gas and left for 3 hours. They are divided into piles for a sufficient portion of sarmale for your family. What is worth noting is that the sauerkraut in vine leaves can be filled with beef pork fillets, why even chicken or fasting that they roll like the usual sarmales from cabbage leaves and cook about the same. If you want to share the recipe on social media or e-mail send the link or use the share buttons for fb twitter and pinterest with confidence.

Of course, let's not forget Mrs. Silvia Jurcovan either. Put them in plastic bags, remove the air by lightly pressing and freeze them green without scalding before. The softer it is, the faster it boils. In a bowl I put the cream together with a teaspoon of flour, chopped dill salt, I also put green parsley and lemon juice 2 4 teaspoons.

Sarmale with beef or lime leaf. 6 tips for boiling sarmales after folding them you should boil the sarmales. Sausages in beef leaves are boiled over medium heat for approx. The sarmale recipe in beef leaves is ideal for people who do not eat cabbage for various reasons.

Dill sauce with sour cream for sarmale in beef leaves. Sarmale with beef or lime leaf 5. If you use salted vine leaves or sauerkraut leaves, it would be advisable to put them before salting them in lukewarm water. When the water starts to boil, put the beef leaves and cook for 3 minutes, then take them out in a sieve and let them cool.

Scald the vine leaves well. Wash the rice well and add it to the bowl. My mother always made both kinds of sarmale and the ones with beef were my favorites. Put a saucepan of water on the fire.

Add a cup of water because it will homogenize the mixture and make it soft. 30 40 minutes. It is ideal to make in the oven. Add a little dill 1 2 bay leaves tomato juice and water better vegetable or meat broth to cover the sarmales.

In fact, as a child I didn't really like sauerkraut so I always ate stuffed beef. I added water to them because it dropped. Mix the minced meat with the finely chopped onion, rice, salt and pepper. How to boil sarmales with beef or lime leaf.

You can do this either in ceramic pots placed in the oven or on fire in metal pots. The sauerkraut is left without a lid for half an hour in the oven. Although the cabbage leaves in cabbage leaves are extremely tasty, I also really like the ones in beef leaves. If you do not put water, the sarmales will come out strong.


Sarmalute in beef leaves with sour cream and hot pepper caviar

To prepare the stuffing, we will proceed as follows:
Saute the onion in oil until it becomes translucent, then add the rice, well chosen and washed and fry it together with the onion for 2-3 minutes, until the edges of the grains become transparent. Remove from the heat, add the minced meat, broth, chopped green parsley and spices and mix the composition well.

The vine leaves are washed well, in several cold waters and then put in a bowl. Sprinkle 1 teaspoon of coarse salt and add boiling water to cover them. Cover the bowl with a lid and leave for about 10 minutes to soften the leaves and make it easy to fold the stuffing.

Then fill the vine leaves with stuffing and make the sauerkraut. On the bottom of a clay pot put vine leaves, then arrange the first layer of sarmale, then a layer of smoked bacon, layer 2 of sarmale and another row of smoked bacon. At the end, cover everything with vine leaves, slices of smoked bacon, cherry tomatoes cut in half and sprinkle with thyme.

Cover everything with hot water (to be about 2-3 good fingers above the sarmales) and bring to a boil over low heat, under the lid. Boil for 3 hours, ie until the vine leaves lose their specific roughness.

To prepare the hot Transylvanian caviar we will proceed as follows:
We will clean the hot red peppers from the seeds and we will mix them in the blender, then we will boil the resulting composition in 100 ml of water and a teaspoon of honey.

Meanwhile, hydrate the gelatin in 50 ml of water for 10 minutes, then pour the hot hot pepper syrup over the gelatin and mix until completely dissolved. We pour the composition in a sauce dispenser. We prepare the ice bath: in a large bowl we put cold water, salt, ice and in a bowl we put the cold oil then we place the bowl in the ice bath and we drop a drop of pepper syrup in the cold oil. These will solidify in contact with the oil and then with the help of a sieve we strain them so that we can use them for decoration.

When the cabbage rolls are ready with the meat, serve hot with polenta, cream and hot pepper caviar.


  • 1 kg of meat (pork, beef, mix & # 8230.de you like)
  • 150 g of rice
  • 2 onions
  • 500 ml tomato paste
  • 100 ml oil
  • 1 teaspoon and a half of salt
  • 1 teaspoon of paprika
  • 1/2 teaspoon thyme
  • 1/2 teaspoon pepper
  • dill
  • Bay leaves
  • twigs of thyme and dried dill

First, boil the beef leaves in boiled water with a little salt. Drain them and leave them to cool.

In a deep frying pan put a few tablespoons of olive oil and sauté the finely chopped onion for about 1-2 minutes (no more) then add the rice and sauté it until it becomes transparent (like risotto). Put 5- 6 tablespoons of tomato paste, leave a little and turn off the heat. Over this composition we put the meat, salt, sprinkle with dill, thyme, paprika and pepper then mix well by hand until all the flavors intertwine.

We prepare the pot in which we will boil the sarmalele and we cover it with sprigs of thyme, dry dill and we pour the remaining oil. We wrap the sarmalele and between the rows we put the tomato paste and bay leaves.

When we are done with all the sauerkraut, cover with water and simmer for about 2 hours. Serve hot with natural yogurt. Good job and good appetite!

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Buckwheat in vine leaves

From time to time, we miss the taste of traditional Romanian dishes, whose recipes have been passed down from generation to generation. We have prepared a recipe for sauerkraut in vine leaves, which will be loved by the whole family.

Ingredients for vines in vines:

500 grams of minced beef
1/2 finely chopped onion
70 grams of rice
vine leaves
1-2 tablespoons of tomato paste
1 or
a few tablespoons of oil
2 sprigs of fresh thyme
freshly ground black pepper
dried thyme
sea ​​salt
sweet Boya

5 steps to prepare cabbage rolls in vine leaves:

1. Put a little oil in a pan and put the finely chopped onion to harden. Add a little salt and mix until the onion becomes translucent. Add the previously washed rice and mix.

2. Add a tablespoon of tomato paste and mix until it becomes a homogeneous composition. Add enough hot water to cover the rice. Leave it on the fire until the rice is almost done and the onion is soft. Leave to cool.

3. Put the meat in a bowl, over which add the rice with onion, egg, paprika, 1 teaspoon dried thyme, freshly ground black pepper, a little salt and mix until all the ingredients are integrated into the composition.

4. Wallpaper an oven tray with vine leaves. Cut the stems from the vine leaves. Spread a sheet on a mincer, add the meat composition, roll and bend the ends. Repeat the process until the ingredients are finished.

5. Place the sarmales neatly in the pan and put a few bay leaves over the sprigs of fresh thyme. The remaining tomato paste is mixed together with warm water or you can use tomato sauce instead. Pour the mixture over the sarmale and cover with vine leaves. Bake for 1 1/2 & # 8211 2 hours on medium heat. Serve with polenta and cream.


Buckwheat in vine leaves

From time to time, we miss the taste of traditional Romanian dishes, whose recipes have been passed down from generation to generation. We have prepared a recipe for sauerkraut in vine leaves, which will be loved by the whole family.

Ingredients for vines in vines:

500 grams of minced beef
1/2 finely chopped onion
70 grams of rice
vine leaves
1-2 tablespoons of tomato paste
1 or
a few tablespoons of oil
2 sprigs of fresh thyme
freshly ground black pepper
dried thyme
sea ​​salt
sweet Boya

5 steps to prepare cabbage rolls in vine leaves:

1. Put a little oil in a pan and put the finely chopped onion to harden. Add a little salt and mix until the onion becomes translucent. Add the previously washed rice and mix.

2. Add a tablespoon of tomato paste and mix until it becomes a homogeneous composition. Add enough hot water to cover the rice. Leave it on the fire until the rice is almost done and the onion is soft. Leave to cool.

3. Put the meat in a bowl, over which add the rice with onion, egg, paprika, 1 teaspoon dried thyme, freshly ground black pepper, a little salt and mix until all the ingredients are integrated into the composition.

4. Wallpaper an oven tray with vine leaves. Cut the stems from the vine leaves. Spread a sheet on a mincer, add the meat composition, roll and bend the ends. Repeat the process until the ingredients are finished.

5. Place the sarmales neatly in the tray and put a few bay leaves over the sprigs of fresh thyme. The remaining tomato paste is mixed together with warm water or you can use tomato sauce instead. Pour the mixture over the sarmale and cover with vine leaves. Bake for 1 1/2 & # 8211 2 hours on medium heat. Serve with polenta and cream.


Buckwheat in vine leaves

From time to time, we miss the taste of traditional Romanian dishes, whose recipes have been passed down from generation to generation. We have prepared a recipe for sauerkraut in vine leaves, which will be loved by the whole family.

Ingredients for vines in vines:

500 grams of minced beef
1/2 finely chopped onion
70 grams of rice
vine leaves
1-2 tablespoons of tomato paste
1 or
a few tablespoons of oil
2 sprigs of fresh thyme
freshly ground black pepper
dried thyme
sea ​​salt
sweet Boya

5 steps to prepare cabbage rolls in vine leaves:

1. Put a little oil in a pan and put the finely chopped onion to harden. Add a little salt and mix until the onion becomes translucent. Add the previously washed rice and mix.

2. Add a tablespoon of tomato paste and mix until it becomes a homogeneous composition. Add enough hot water to cover the rice. Leave it on the fire until the rice is almost done and the onion is soft. Leave to cool.

3. Put the meat in a bowl, over which add the rice with onion, egg, paprika, 1 teaspoon dried thyme, freshly ground black pepper, a little salt and mix until all the ingredients are integrated into the composition.

4. Wallpaper an oven tray with vine leaves. Cut the stems from the vine leaves. Spread a sheet on a mincer, add the meat composition, roll and bend the ends. Repeat the process until the ingredients are finished.

5. Place the sarmales neatly in the tray and put a few bay leaves over the sprigs of fresh thyme. The remaining tomato paste is mixed together with warm water or you can use tomato sauce instead. Pour the mixture over the sarmale and cover with vine leaves. Bake for 1 1/2 & # 8211 2 hours on medium heat. Serve with polenta and cream.


How do we prepare sarmales in beef sheets?

1. We scald the leaves a little enough to soften them and then we put them in a strainer.

2. Finely chop the onion, heat it a little and add the rice. Stir for 1 minute then allow to cool and add to the meat composition. Season with salt and pepper. Add the chopped green dill and mix well.

3. Prepare the stuffing, put a spoonful of filling on the leaf and then fold not too tightly (see photo).


On the bottom of a thick pot we put a little oil, we carefully place the sarmalutes circularly and on top we put vine leaves so that we cover them with a lid. Pour the broth and about 200ml of water (about halfway through the pot) then let it simmer on low heat for about 1-2 hours depending on how young the leaves are.

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Buckwheat in vine leaves

From time to time, we miss the taste of traditional Romanian dishes, whose recipes have been passed down from generation to generation. We have prepared a recipe for sauerkraut in vine leaves, which will be loved by the whole family.

Ingredients for vines in vines:

500 grams of minced beef
1/2 finely chopped onion
70 grams of rice
vine leaves
1-2 tablespoons of tomato paste
1 or
a few tablespoons of oil
2 sprigs of fresh thyme
freshly ground black pepper
dried thyme
sea ​​salt
sweet Boya

5 steps to prepare cabbage rolls in vine leaves:

1. Put a little oil in a pan and put the finely chopped onion to harden. Add a little salt and mix until the onion becomes translucent. Add the previously washed rice and mix.

2. Add a tablespoon of tomato paste and mix until it becomes a homogeneous composition. Add enough hot water to cover the rice. Leave it on the fire until the rice is almost done and the onion is soft. Leave to cool.

3. Put the meat in a bowl, over which add the rice with onion, egg, paprika, 1 teaspoon dried thyme, freshly ground black pepper, a little salt and mix until all the ingredients are integrated into the composition.

4. Wallpaper an oven tray with vine leaves. Cut the stems from the vine leaves. Spread a sheet on a mincer, add the meat composition, roll and bend the ends. Repeat the process until the ingredients are finished.

5. Place the sarmales neatly in the tray and put a few bay leaves over the sprigs of fresh thyme. The remaining tomato paste is mixed with warm water or you can use tomato sauce instead. Pour the mixture over the sarmale and cover with vine leaves. Bake for 1 1/2 & # 8211 2 hours on medium heat. Serve with polenta and cream.


Buckwheat in vine leaves

1. Wash the vine leaves and if they are not cooked for preservation, scald them in water for 1-2 minutes. Remove the ribs, cut into rectangles and allow to drain. The rice is cleaned and washed.

2. Season the minced meat with salt and pepper. Add the finely chopped onion and rice, hardened for 1-2 minutes in hot oil. Add a teaspoon of finely chopped greens, 50 ml of tomato juice and 100 ml of water, then mix until the whole composition is homogeneous.

3. Fill the vine leaves with the meat composition, then roll and put in a pan greased with oil, with 2-3 vine leaves on the bottom. Add a little dill, borscht, 100 ml of tomato juice and enough water to cover the sarmales. Boil on low heat for 70 to 75 minutes.

4. When they are well cooked, mix the flour with the cream, then dilute with 1-2 tablespoons of cold water and mix with the sauce in the pan. Season to taste and pour over the sarmale. Add the sliced ​​lemon and cook again until the sauce binds.



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