- 600 MINCED BEEF
- 50 GRAM SALAMI, in small cubes
- 12 OLIVES, chopped
- 1 TSP OREGANO
- 1/2 ONION, chopped
- 3 TBSP BREADCRUMBS
- 1/2 TSP NUTMEG, grated
- 1 EGG
- 1 CUP TOMATO SAUCE
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- 600 GRAM BEEF FOR
STEWING
- 1 1/2 CUP RED WINE
- 1 1/2 CUP BEEF STOCK
- 1/2 LEEK, sliced
- 2 CARROTS, cubed
- HANDFUL THYME
- GRATED RIND OF 1/2 ORANGE
- 1/2 CUP RED PORTO WINE
- 50 GRAM HAZELNUTS, toasted and chopped
- 50 GRAM BUTTER
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Mix the minced beef
with the onions, nutmeg, egg, breadcrumbs and pepper and salt to taste
and form 16 balls, flatten them by hand. Mix the oregano with the salami
and the olives and distribute this mixture over 8 pieces of minced beef,
close them with the other pieces and form balls. Fry the meatballs until
brown on all sides; add the tomato sauce and half a cup of water, close
the pan and simmer for 15 minutes.
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Fry the beef brown on all sides in the butter. Add
the red wine, carrots, stock, leek and thyme and pepper and salt to
taste; bring to the boil and simmer for 3 hours. Take the beef out,
add the Porto wine and the orange rind and reduce the gravy till it
becomes thicker. Serve the meat with the gravy sauce. Sprinkle with
hazelnuts.
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