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Beef terbelia collops
1 serving
pass the meat twice through a meat grinder, mix with sautéed onions, red ground pepper, mashed tomato, cooked rice and raw eggs. salt everything, sprinkle with black pepper and mix well. then shape the round rissoles, batch them in flour and cook them in salted water, adding a bay leaf. for the sauce, dust the flour with butter, dilute it with the broth in which the collops were cooked, add the rustic milk and cook for 15 minutes. Add the liaison, lemon juice and strain to the sauce. Sprinkle the ready-made collops with herbs and pour the sauce on the table. serve boiled rice on the side dish.
pass the meat twice through a meat grinder, mix with sautéed onions, red ground pepper, mashed tomato, cooked rice and raw eggs. salt everything, sprinkle with black pepper and mix well. then shape the round rissoles, batch them in flour and cook them in salted water, adding a bay leaf. for the sauce, dust the flour with butter, dilute it with the broth in which the collops were cooked, add the rustic milk and cook for 15 minutes. Add the liaison, lemon juice and strain to the sauce. Sprinkle the ready-made collops with herbs and pour the sauce on the table. serve boiled rice on the side dish.
beef - 100 g, butter - 10 g, onions - 10 g, tomato puree - 2 g, rustic milk - 10 g, rice - 160 g, eggs - 0.1 g, flour - 10 g, black pepper - 0.01 g, bay leaf - 0.01 g, greens - 2 g, salt - 2 g, red pepper - 0.2 g
