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CATEGORY CUISINE TAG YIELD
Meats, Eggs Greek Greek, Meats 20 Servings

INGREDIENTS

4 T Butter, melted
1 lb Tomatoes, peeled
1 t Granulated sugar
Salt & freshly ground pepper
3 Garlic cloves, crushed
1/4 c Dry white wine
1 Bay leaf
1 lb Lean ground beef
2 Bread, crusts removed
soaked in water and
squeezed dry
1 t Ground cumin
1 Egg, lightly beaten
2 t Parsley, minced
1 t Salt, or more to taste
1 pn Freshly ground pepper
Oil for frying

INSTRUCTIONS

Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of
garlic, wine, and bay leaf in a saucepan.  Simmer for 30 minutes, then
strain through a fine sieve or food mill.  Meanwhile, combine the
remaining ingredients in a large bowl and knead thoroughly.  (The
mixture should not be stiff.)  Pinch off pieces a little larger than  a
walnut and shape with the hands into elongated egg shapes about 1 x  3
inches. Fry them lightly on all sides in hot oil and then drain on
paper towels, or arrange them on a baking dish and bake in a 375
degree oven for 20 minutes, turning once. Drop the soutzoukia in  sauce
and simmer for 15 minutes. Serve with a steaming grain dish and  fresh,
cooked vegetables or salad.  From: "The Food of Greece" by Vilma
Liacouras Chantiles, Avenel  Books, New York.  Typed for you by Karen
Mintzias Sent to me by Bill <wight@odc.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 92
Calories From Fat: 66
Total Fat: 7.3g
Cholesterol: 32.4mg
Sodium: 168.7mg
Potassium: 113mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 4.6g


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