The Armenian national dish of beef, kyuftu, can be called a dietary dish, because it is not fried, but boiled. Delicate, mild, easy to digest, has excellent taste and aroma.
It is necessary
-
- beef;
- onion;
- carrot;
- tomatoes or tomato paste;
- egg;
- flour;
- cognac;
- water or milk;
- salt;
- pepper;
- butter;
- vegetable oil.
Instructions
Step 1
Take two medium onions, wash, peel. Cut into small cubes. To prevent the onion from pinching your eyes, substitute the knife several times under a stream of cold water. Wash, peel and grate 250 grams of carrots. Heat a frying pan with a teaspoon of vegetable oil, add onions into it, pass until golden brown, add grated carrots and lightly fry over low heat, stirring occasionally.
Step 2
Wash 1 kilogram of beef, dry with a towel, cut into small cubes. Scroll in a meat grinder through a fine wire rack several times. While rolling, pour some cold water or milk into the meat. Transfer the minced meat to a bowl, add 50 grams of cognac, one egg, 2 tablespoons of flour, fried onions and carrots, 4 finely chopped tomatoes or 50 grams of tomato paste, season to taste with salt and pepper. And knead thoroughly for 20-25 minutes. A viscous pasty, slightly liquidish light mince should come out.
Step 3
Place a pot of water on the stove and bring to a boil. Divide the ground beef into 4 pieces. Use wet hands or a ladle soaked in water to form 4 balls from each piece. Place them all carefully in boiling water. Cook for 25-30 minutes over medium heat, remembering to periodically skim off the foam with a spoon or slotted spoon.
Step 4
Place 2 tablespoons of butter in a skillet and melt over low heat. Put the finished kyufta on a dish, cut into slices, pour with melted butter, sprinkle with plenty of herbs. Serve hot.
