Greek meat rolls in tomato-wine sauce (souzoukakia)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lean ground beef or turkey* |
| 4 | slices | Dry white toast, crumbled |
| 1 | medium | Onion, chopped fine |
| 2 | Cloves garlic, minced | |
| 1 | Egg, slightly beaten | |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground cumin |
| ½ | teaspoon | Fresh-ground black pepper |
| ⅓ | cup | Cold water |
| Flour (about 1/2 C.) | ||
| Oil for browning | ||
| 1 | can | (12-oz) tomato paste |
| 4 | cups | Water |
| 1½ | cup | Dry red wine |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Ground cumin |
| Steamed rice | ||
| Chopped parsley | ||
Directions
MEAT ROLLS
TOMATO WINE SAUCE
OPTIONAL INGREDIENTS
The original recipe, which I've modified slightly, came from Woman's Day magazine, sometime in the early 80's.
1. Mix first ten ingredients (through cold water) until well-blended and firm.
2. Moisten hands in cold water and shaped tablespoonfuls of the meat mixture into rolls (logs) about 2-½" to 3" long. Coat each roll lightly with flour.
3. In a deep skillet, heat about ½" oil and brown rolls a few at a time, taking care not to crowd them. Remove browned rolls to paper towels to drain.
4. In a Dutch oven, whisk together tomato paste, water, wine, salt, and cumin. Add meat rolls to sauce. Cover and simmer for 45 minutes to one hour, until meat rolls are done through. Taste sauce and add salt if necess ary.
5. Serve on a bed of steamed rice, garnished with chopped parsley.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by poobery@... (Jayni G. Mosher) on Feb 22, 1997.
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