Beef Manter II

Last Updated on August 20, 2024

Cooked pouches filled with meat mixture, fried in butter and served topped with cream sauce.

Ingredients:

500 g of back beef 100 g of butter 1-2 pcs onions 1 tsp ground sweet paprika green stems from 3 spring onions several sprigs of parsley several sprigs of cilantro ground pepper water salt For dough: 3 cups smooth flour a little water a pinch of salt For the topping: 250 g cream 12% 4 pcs sprigs of cilantro vegetable sprigs from 4 sticks of garlic

Procedure:

1. Cut the cleaned hind beef into equal sized cubes, leave some fat on it as well so that the meat mixture is not dried out, boil in water for about 30 minutes, only then salt it, remove the meat from the water, let it cool and do not pour off the broth
2. Grind the peeled onion, parsley, onion and coriander leaves, then grind the cooled meat and mix everything well, add ground pepper, ground paprika and mix again, season with salt if necessary
3. Work out the dough by making a mound of plain flour, make a well in it, pour in a little water, add a pinch of salt, work out a smooth and elastic dough and let it rest for a while
4. Then divide the dough in half, roll out each part into a 3mm thick sheet, cut out patties with a round mould, spoon a little meat mixture into them, close them to form pouches, put them into boiling meat stock and cook for about 5 minutes
5. Fry the cooked pouches in melted butter and serve with a dressing of cream mixed with finely chopped green garlic and sprigs of coriander.