Meatball stew

Submitted by enr on 06 Jul 2014
500 g minced meat
3-4 tbsp rice
2 onions
2 carrots
potatoes 3
1 head of garlic
10 peppercorns
1 tbsp salt, pepper and savory
2-3 bay leaves
2-3 tbsp flour
50 ml sunflower oil
Wash the rice several times with cold water and add the minced meat. Cut the onion finely and add it together with the savory. Knead the mixture well and shape of her small balls the size of a ping-pong and roll them in flour. In the pan in which you cook your meatball stew put the oil and heat. Take the second onion and cut it into small pieces and put to fry until the onion starts to become transparent. Then add the red pepper and salt, stir the mixture for 10-15 seconds, being careful not blighted by high temperature of the oil. Pour 1 1/2 - 2 cups water and bring to a boil. To boil sauce gently add the meatballs one by one, bay leaves, coarsely chopped carrots, peppercorns and chopped peeled also in large pieces garlic and when everything again boil, reduce temperature heat at the minimum so that your meatball stew to simmer. Cook from then on 30 minutes. Then add peeled and cut into large cubes potatoes. Potatoes should be cooked but remain intact. Finally the flour with a pinch of salt and 100-150 ml cold water mix of fine slurry and add to boiling meatball stew, stirring constantly so as not to form granules of the flour. At the appearance of the first bubbles stew is ready and then offset of fire.
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06 Jul 2014