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Greek Meat Rolls in Tomato-wine Sauce (Souzoukakia)
2 lb Lean ground beef or turkey*
4 sl Dry white toast, crumbled
1 md Onion, chopped fine
2 Cloves garlic, minced
1 Egg, slightly beaten
1 tb Sugar
1 ts Salt
1 ts Ground cumin
1/2 ts Fresh-ground black pepper
1/3 c Cold water
Flour (about 1/2 C.)
Oil for browning
Tomato Wine Sauce
1 cn (12-oz) tomato paste
4 c Water
1 1/2 c Dry red wine
2 ts Salt
1 1/2 ts Ground cumin
Mix first ten ingredients (through cold water) until well-blended and firm.
Moisten hands in cold water and shaped tablespoonfuls of the meat mixture into rolls (logs) about 2-1/2" to 3" long. Coat each roll lightly with flour.
In a deep skillet, heat about 1/2" oil and brown rolls a few at a time, taking care not to crowd them. Remove browned rolls to paper towels to drain.
In a Dutch oven, whisk together tomato paste, water, wine, salt, and cumin. Add meat rolls to sauce. Cover and simmer for 45 minutes to one hour, until meat rolls are done through. Taste sauce and add salt if necess ary.
Serve on a bed of steamed rice, garnished with chopped parsley.
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