Goulash croquette

   Stuffed tomatoes
 
  • 1/2 RED SWEET PEPPER, in small strips
  • 200 GRAM BEEF, prepared and in small pieces
  • 1/2 ONION, chopped
  • 1/2 TSP PAPRIKA POWDER
  • 2 GELATIN LEAVES, soaked
  • 50 GRAM BUTTER
  • 125 GRAM FLOUR
  • 3/4 CUP BEEF STOCK
  • 75 GRAM BREADCRUMBS
  • 2 EGG WHITES
  
  • 8 TOMATOES
  • 50 GRAM CHEESE, grated
  • 1 ONION, chopped
  • 8 SARDINES, cut
  • 50 GRAM BREADCRUMBS
    •

Melt the butter and add 75 gram flour; heat slowly for three minutes whilst stirring. Add the stock and bring this to the boil, keep stirring. Add the beef, the pepper, the onion and the paprika powder and simmer a few minutes. Switch off the heat and add the gelatin and salt and pepper to taste. Allow the mixture to cool down. Form croquette shapes. Take out three plates, put bread crumbs in one, remaining flour in the other and egg white in the third. Roll each croquette through flour, then through egg white and finally through bread crumbs. Put them back into the fridge for 1 hour. Deep fry until golden brown, approximately 4 minutes.

Cut the top off the tomatoes and take the insides out with a spoon. Mix the sardines with the onion and the breadcrumbs and stuff the tomatoes with this mixture. Sprinkle the cheese on top and put the tomatoes under the grill for a few minutes until the cheese has melted and has become light brown.


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