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Sarmale in beef leaves

Sarmale in beef leaves


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I used beef sheets in brine and therefore before using them I kept them for about 1 hour in a bowl with cold water, enough to cover them, so that they are not too salty.

Peel a squash, grate it and squeeze the juice. Put a few tablespoons of hot oil in a saucepan and then add the carrot and onion.

When it starts to soften a little, add half a cup of water and the five tablespoons of tomato / pepper paste. Stir and simmer for a few minutes, then add thyme, salt and pepper.

Let the sauce cool.

Mix the minced meat with eggs, rice, dill and mix well then add the cold sauce and get the composition with which we fill the beef leaves.

Place each sheet of beef with the ribs facing up. Put the sarmale composition in the middle of each beef sheet and fold the top over the composition. Then fold the sides and roll the beef to the end.

Put a few sticks of dried dill on the bottom of the pan, then place the stuffed cabbage in circles and spread the bay leaves between them. On top of the sarmales we place a layer of beef leaves at the end.

Put enough water to cover them, a little salt, pepper and so that the sarmales do not rise to the surface during cooking, we put a plate - face down - over them.

Leave on low heat for about 1 hour from the moment the water started to boil.

Towards the end of cooking, we can add a few tablespoons of broth, so that the sauce has a beautiful color.



  • 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

The first time we burn the beef leaves in boiled water with a little salt. We 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 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, dried 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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Sarmale in beef leaves

Finely chop the onion, wash the rice well. Mix well with grated carrot, minced meat, egg, spices, finely chopped greens and a tablespoon of broth. Add a cup of water to homogenize and soften the mixture (without water, the sarmalutes will come out stronger). Put a little of the meat mixture on each vine (scalded before) and roll the sarmaluta.
Put a thin layer of oil in a deep saucepan, then place on the edges of the pot a few vine leaves, then the surrounding sarmalute, taking care to leave a place in the middle, which we fill with 2 tablespoons of broth dissolved in water. We cover with water, so that we have a free space of 3 fingers above the sarmales. Put on the stove, on the right heat until it boils well (about 1 hour and 30 minutes).
Serve with hot polenta.

If you like my recipes, you can find them on my blog.

Sarmale with beef and turkey

Knead the minced turkey meat well with the rice, finely chopped onion, egg, finely chopped greens, spices


Vessel with lid, enameled cast iron, 4.7L, round, purple

Oven bowl, lid, enameled cast iron, 6.6L, oval, red

Slow Cooker 6.0L DuraCeramic Sautéed

If I buy minced meat, then the onion is finely chopped. If I chop the meat, then I put the onion through the mincer. I never lay an egg because then the sarmales harden. To be fluffy, I put a little mineral water in the composition.

It looks very good with my sarmales. Maybe because we use the same recipe.

Very good, I managed the recipe! , June 6, 2018

Danelia Stochita, May 17, 2015

a good recipe, thank you for the details and for the fact that you added that the beef leaves must be scalded!

the best sarmale like at home!

Ioana Nitoiu, May 21, 2014

I put a sprig of dill and a smoked rib on the bottom of the pot

Marin Calin, April 26, 2014

very tasty appetite

Geo Geoko, February 8, 2014

the best sarmale like at home mom!

Stefania Dragan, November 21, 2013

I BOIL THEM IN A LITTLE BORS AND THEY COME MORE TASTY

Undercover, September 17, 2013

where did you get the egg from I didn't find it in the "ingredients"

they are much tastier if boiled in cow's, sheep's, goat's or whey sauce with dill sauce.


Sarmale with sweet urda in vine leaves

To prepare sarmalele with sweet urda you need the following ingredients:

  • 650 g sweet urda
  • 75 g of rice
  • 50 g green onions
  • 100 g butter
  • 50 g dill
  • 100 g butter
  • 25 g flour
  • 1 or
  • 400 g of vine leaves
  • 125 g cream
  • 1 l of borscht
  • salt and perish

Scald the vines and let them drain. Pass the urda through a sieve, rub well with butter and salt and mix with finely chopped onion and chopped dill. Boil the rice and, after cooling, mix with the urda. Finely chop the green onions, fry in a little butter and add to the above mixture. The sausages are made.

Scalded vine leaves are placed on the bottom of a saucepan. The sarmales with cheese, appropriately large, are placed in rows, placing the small pieces of butter and dill sprigs between them. Put vine leaves on top, pour hot water until covered and boil over medium heat. When the sarmales have boiled and the water has dropped, add the borscht (boiled separately) and let it cool again. Make a white sauce from the flour and juice from the sarmale (without frying the flour), which is poured over the sarmale. Bring to the boil.

Sarmales with cheese in vine leaves are served hot at the table, with cream and polenta,

Sarmale with cheese in vine leaves


Ingredients Sarmalute in beef leaves

250 gr of rice
5 parsley threads
3 dill (or mint) threads
1 teaspoon grated dried oregano
1 large tomato
2 small onions
6 tablespoons oil
salt pepper
1 tablespoon vegeta de casa
1/4 lemon
25 vine leaves

Preparation Sarmalute in beef leaves

  1. Put the washed vine leaves on top of each other and put them in a pot of boiling water. Let it simmer for 2 minutes. Then drain them and let them cool.
  2. In the meantime, get ready filling: finely chop the onion and heat it in hot oil until it softens well, about 5 minutes. Add the onion and oil to the rice. Then add the chopped greens, oregano, grated tomato, salt and pepper to taste. Mix well.
  3. Place a teaspoon of filling on each vine leaf. Lift the edges from the tail, then the side edges and roll (see pictures).
  4. Place the sauerkraut in several layers in a small pot. Pour enough water to cover and add a tablespoon of homemade vegetables and a little salt. Add the lemon juice.
  5. Place a saucer on top of the sausages to keep them under water. Bring to a boil, then place the lid on the pot and simmer for about 30 minutes.
    * you can also boil them in the oven at 200C for about 1 hour
  6. Serve warm with lemon sauce as the main course or cold with yogurt as an appetizer.

1. Boil the leaves for 2 minutes

3. Put the filling on the leaf

4. Raise the ends from the tail


Video: Sarmale in foi de varza. Sarmale pas cu pas. JamilaCuisine (June 2022).


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