Ukrainian stuffed tomatos

Yield: 5 Servings

Measure Ingredient
10 eaches Tomatos large & firm
1 each Onion chopped fine
2 tablespoons Rice cooked
2 tablespoons Butter
1½ pounds Ground beef lean
1 tablespoon Bread crumbs
Salt & pepper to taste
1 cup Sour cream
½ cup Tomato paste
Pulp scooped from tomatos
1 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Butter
2 tablespoons Flour

GRAVY

Slice the tops off of the tomatos. Scoop out the pulp and seeds.

Season the tomatos with salt & pepper. Brown the meat and onions. Mix in the cooked rice. Fill the tomatos with this mixture. Cover with the sliced off tops and dredge in the bread crumbs. Place ina shallow baking pan that has been well greased and bake for 40 mintes in apre-hetaed 375 degree F oven. Gravy: Brown the flour in the butter.

Mix in the other ingredients including the pulp removed from the tomatos at rthe start. Cook for 5 minutes and pour over the tomatos after removing the tops at serving. Origin: Vera Lastovko, Kiev-Ukraine, circa 1996

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