I have this off the old swap I think.
This is one of the tastiest dishes I have made.
I wish I knew who the poster was because I want all her grandmother's recipes. So if you are there - please bless us some more.
REC: My grandmother's Sofrito (meatball stew with potatoes and Jerusalem artichokes)
This is a very cold-weather dish, but it's
delicious. Jerusalem artichokes are not the
same thing as regular artichokes. They're
sometimes called "sunchokes" and they're
little knotty ugly-looking rooty things that
taste just delicious when they're cooked, and
lend lots of flavor to everything else in the
pot.
Simcha Haviv's Sofrito
1 pkg ground beef
2 eggs
1 large onion, minced
2 finely chopped garlic cloves
About 1 cup water
Handful Chopped parsley
Handful of chopped mint or some dried mint
Salt and pepper to taste
Healthy dose cumin (about 1 T)
Quite a generous shaking of paprika (more
than the cumin - 1 1/2 to 2 T)
1/2 cup bread crumbs
1 big can chopped tomatoes or 2 of the small
cans
Same volume Potatoes as meatballs, peeled and
cut into thick slices
Half as many Jerusalem artichokes as potatoes
(in volume, that is - they're little), peeled
and cut into halves or thirds
Make meatballs: Mix together meat with all
ingredients except canned tomatoes, onions,
water, artichokes and potatoes (can also put
about 1/3 cup water into them). Fry the
onion very little time until just barely
golden, take out of oil. Add this to
meatball mixture.
In same oil, fry the potatoes until golden,
then fry the meatballs (after letting them
sit about 10 min). Put all in a pot, the
meatballs in the bottom and the potatoes and
Jerusalem artichokes on top, add the chopped
canned tomatoes, add 3/4 glass water or more,
add salt, pepper, an extra dash cumin and
cook in a covered pot 3/4 hr. to 1 hr. If
you let it cook longer on low low low heat
it'll taste really good.
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This is one of the tastiest dishes I have made.
I wish I knew who the poster was because I want all her grandmother's recipes. So if you are there - please bless us some more.
REC: My grandmother's Sofrito (meatball stew with potatoes and Jerusalem artichokes)
This is a very cold-weather dish, but it's
delicious. Jerusalem artichokes are not the
same thing as regular artichokes. They're
sometimes called "sunchokes" and they're
little knotty ugly-looking rooty things that
taste just delicious when they're cooked, and
lend lots of flavor to everything else in the
pot.
Simcha Haviv's Sofrito
1 pkg ground beef
2 eggs
1 large onion, minced
2 finely chopped garlic cloves
About 1 cup water
Handful Chopped parsley
Handful of chopped mint or some dried mint
Salt and pepper to taste
Healthy dose cumin (about 1 T)
Quite a generous shaking of paprika (more
than the cumin - 1 1/2 to 2 T)
1/2 cup bread crumbs
1 big can chopped tomatoes or 2 of the small
cans
Same volume Potatoes as meatballs, peeled and
cut into thick slices
Half as many Jerusalem artichokes as potatoes
(in volume, that is - they're little), peeled
and cut into halves or thirds
Make meatballs: Mix together meat with all
ingredients except canned tomatoes, onions,
water, artichokes and potatoes (can also put
about 1/3 cup water into them). Fry the
onion very little time until just barely
golden, take out of oil. Add this to
meatball mixture.
In same oil, fry the potatoes until golden,
then fry the meatballs (after letting them
sit about 10 min). Put all in a pot, the
meatballs in the bottom and the potatoes and
Jerusalem artichokes on top, add the chopped
canned tomatoes, add 3/4 glass water or more,
add salt, pepper, an extra dash cumin and
cook in a covered pot 3/4 hr. to 1 hr. If
you let it cook longer on low low low heat
it'll taste really good.
Alert us of bad posts.
No Responses