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Sausages with meat in beef sheets

Sausages with meat in beef sheets

Peel and finely chop the onion.

Heat the onion in olive oil, add the rice and heat it until it becomes translucent.

Add 10 cl of boiled water and leave on the fire until the water evaporates.

In a larger bowl put the meat, add the cooled rice, chopped parsley, tomato paste, salt and pepper.

Mix well. Check for salt or pepper.

Wash the beef leaves well with cold water.

We start making sarmales.

When we have finished, cover them with water and the remaining beef leaves. We put thyme and bay leaf.

We can boil them in a miracle pot (30 minutes) or over medium heat for about 1 hour.

I put them in the oven - 1h -1h10 minutes at 200 ° C. We check the water and help if needed.

Serve with hot polenta and sour cream.

Good appetite!!!!!

another option - fasting with quinoa

Recommendations for you and your home

Oven bowl, lid, enameled cast iron, 2.84L, round, red

Vessel with lid, enameled cast iron, 3.3L, round, red

Sandwich-Maker Panini

They are a treat, I put between them a few slices of smoked kaizer.

That's how my sarmalutes came out in beef sheets.

bety23 (Chef), December 14, 2013

I hope to learn how to make sarmales! Sarmales are my favorite food.

burdulea maria elena (Chef de cuisine), February 3, 2013

burdulea maria elena (Chef de cuisine), September 9, 2012

Very good, I also make poultry meat, a delight!

mirey (Chef de cuisine), May 13, 2010

Doina Varga (Chef), March 10, 2010

Dear friend, I will not respond to your comments for a while. I often like to joke, but from here to being accused of both is a long way. If you have any questions about the recipe, please send me a private message. Thank you in advance.

panseluta (Chef de cuisine), February 9, 2010

Mihaela11 (Chef de cuisine), February 5, 2010

Delicious! Dear Doina, you made me cry with the indication for 8-10 people! When I have 10 guests, I make sarmalute from 1 kg. of beef leaves! Do you know what that means? It only takes me an hour to roll the sarmalutes! An Arabic secret: the leaves of black grapes are the best, being more fragrant and softer. I place a row of beef leaves on the bottom of the pan, then a tomato cut into very thin slices, then the sauerkraut, then another row of tomato slices, a row of beef leaves and 3-4 slices of lemon. of sourness and aroma. I roll the sarmales on a plate and they remain like a cake. Mihaela

Doina Varga (Chef de cuisine), August 14, 2009

Thank you very much. I'm glad you like it.

mirey (Chef de cuisine), August 13, 2009

Last year was the first time I preserved the leaves like this and I was very happy. This year I did the same.

Alina (Chef), June 28, 2009

Sarmalutes in beef sheets are my favorites. I feel like holding out my hand to take one. I have heard of this method of preservation, but I have not tried it. I'll try too.

Doina Varga (Chef de cuisine), June 15, 2009

To easily preserve beef leaves, green beans, peas in their natural state, wash them, wait for the water to dry on them (possibly wipe them) and put them in a plastic bottle, as thick as possible, so as not to have plenty of air and tighten the plug very hard. They will stay fresh, as you put them.

Doina Varga (Chef de cuisine), June 9, 2009

I'm glad you liked it. They are very tasty.

Sidy (Chef), June 8, 2009

Doina. and you outdid yourself. Congratulations ! An excellent presentation.

valentina ionita (Chef de cuisine), June 8, 2009

Alexandrina (Chef), June 8, 2009

Doina, how good are the sarmalutes! I really like the vine, so fresh. And they turned out very well!

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 from home
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 the water and let it 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 the 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

Sarmale in foil & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of sarmale in beef leaves it is ideal for people who do not eat cabbage for various reasons. Although cabbage rolls they are extremely tasty, I also really like the ones in beef sheets. In fact, as a child I didn't like sauerkraut very much, so I always ate stuffed beef. My mother always made both kinds of sarmale, and the ones with beef were my favorites. He made them quite often during the summer, when I didn't have sauerkraut, and I remained a fan for life.

This recipe for sarmale in beef leaves was borrowed from our Turkish neighbors who prepared them a little differently. The salty version was with beef, mint, parsley and cod. The Romans introduced the pig and gave up the green aromatic plants, being satisfied with the dried thyme which is very well preserved over the winter. For this recipe I used minced beef, lean and of good quality.

I never buy ready-minced meat, but I prefer to either have it minced in front of me at the butcher's, or chop it alone at home. Sometimes I mix beef with fatter turkey or chicken. Good thing you can put a mixture of pork and beef. It is important to have good quality meat, fresh and not too fat. You can also make them in the fasting version, with rice and many vegetables. The Turks even have a sweet version with rice and raisins and are very tasty.

For the beef leaves, I had beef leaves preserved in brine but you can also use frozen beef leaves. If the beef leaves are too salty, you can leave them to dry overnight in a bowl of cold water. You can boil the stuffed cabbage both in the oven and on the stove, checking the water in the pan from time to time. Beef leaves should be well cooked, meat should be cooked, as should rice. Serve these wonderful sarmale in beef sheets with sour cream and sauce formed in the pan. They are delicious and I hope you like them too.

Sarmalute in beef leaves

Sarmalute in beef sheets or how I spent May 1 ?! yes, in the kitchen :))). Because I didn't prepare sarmale for Easter and I kept mentioning them, I said not to ignore them anymore and we started packing about fifty sarmale. I used mixed meat (chicken, beef and pork) and they turned out delicious.

1.5 kg of minced meat
beef leaves (about 50)
2 onions
Chop the meat, in case you haven't already bought it minced :). We take a bigger bowl and place the meat. Peel and wash the onions and carrots, grate them and simmer for 10 minutes.
Add over the meat, add the rice, salt, pepper, thyme and mix well.
2.We place the beef leaves on a wooden bottom and start packing. We cut the tail from each leaf and put the meat in the middle and then we roll it like this:

3.Place the stuffed cabbage in the pan next to each other. After the first layer, add the smoked slices and bay leaves. Cover with water and put in the oven over low heat for about 3 hours. When the water drops, add the broth.

They are very good with polenta and or sour cream.

Good appetite!

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One of the most famous dishes in our country. Sarmales are most often consumed in Romanian restaurants. Made differently depending on the area, sarmale in vine leaves or in sauerkraut leaves, their delicious taste can not be compared with any other dish. Below, we make together, step by step, traditional sauerkraut, delicious according to the simplest recipe from my grandmother.

Recipe for traditional cabbage rolls:

All tourists who cross the threshold of our country, want to eat at least once traditional sauerkraut. Their delicious taste and the secret of their preparation is very well known by our housewives, who always manage to prepare the best sarmale. Below we tell you, step by step, how to make the best traditional sauerkraut, according to grandma's recipe.

1. Peel the cabbage from the outer leaves and stalks and choose the sheets in which to pack the meat.

2. Peel an onion and wash it, then cut it into small pieces. Put in a saucepan to harden with oil and a little water and leave until golden.

3. Mix the fried and cooled onions in a bowl with the meat, pepper, salt and rice, which has also been scalded and cooled.

4. Take a walnut-sized composition and place it on a cabbage leaf, which is rolled with the edges inside.

5. The smaller cabbage leaves stop and chop the scales to form a layer for the cabbage rolls.

6. In a tall saucepan, place the chopped cabbage and ribs over the chopped cabbage, and another layer of chopped cabbage on top. Pour the broth soaked in water over them, put the bay leaves and a few peppercorns. Leave to boil on low heat for 2 hours. From time to time, add water, not to stick.

When the sarmales are ready, sprinkle on top of the greens and are only good to eat. You can eat a portion of traditional sauerkraut with cream or a hot pepper.

Sarmalute in beef leaves

And I put eggs in the composition, except when I'm fasting.

valentina ionita (Chef de cuisine), June 22, 2009

I have not prepared sarmale with eggs in the composition so far. and when boiling I add borscht. Boil the beef and veal sausages in wine. Serve them with sour cream and yogurt.

Alexandrina (Chef), June 21, 2009

You made me want sarmale.

burdulea maria elena (Chef de cuisine), June 21, 2009

Congratulations, it looks good, but how you made the decoration on sour cream, it's interesting.

Sidy (Chef), July 5, 2008

When they are almost ready, I put a cup of milk on them and let them boil.

silviana maftei (Chef de cuisine), June 30, 2008

add 1 tablespoon of flour to the sauce, rubbed with broth, diluted with water, otherwise the sauce is very watery and has no consistency

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