Peppers stuffed with meat and cheese with Spanish sauce

Peppers stuffed with meat and cheese with Spanish sauce
lunch with garrison
kitchen Spanish
Vegetables with meat
Peppers stuffed with meat and cheese with Spanish sauce
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prep time
15 min
cooking time
0 min
total time
40 min
prep time
15 min
cooking time
0 min
total time
40 min
Ingredients
  • 250 GR. beef
  • 100 GR. of cheese
  • 1 clove of garlic
  • 1 spring onion
  • 1 glass of milk
  • flour
  • 2 eggs
  • extra virgin olive oil
  • Salt
  • parsley
For the Spanish sauce
  • 1 Onion
  • 1 carrot
  • ½ green pepper
  • 1 tablespoon of flour
  • 1 glass of wine white
  • ½ l. beef broth
  • 4 tablespoons of tomato sauce
  • extra virgin olive oil
  • Salt
Instructions
  1. Chop the onion, carrot and pepper and poach in a saucepan with a little oil. Season and cook until it's dome. Add a tablespoon of flour, rehoga briefly, pour the wine, tomato sauce and broth and let it be reduced during 15 minutes.
  2. Pass it through the cane raisin. Put the sauce in a wide, low-bottomed saucepan.
  3. Chop the spring onions and garlic clove finely. Put to cook in a pan with oil. When it's well doradito, chop the meat finely and add it. Briefly skip, add a tablespoon of flour, rehatle, pours the milk, mix well and put on the salt. Sprinkle with a little chopped parsley and add the cheese. Cook until cheese dissolves, pass the farce to a plate and let it harden.
  4. Fill the peppers, pass them through flour and beaten egg and fry (back and forth) in a frying pan with oil. Drain and transfer to the bowl where you have the sauce. Cook all together during 5 minutes and served in a wide source. You can decorate and a few strips of piquillo pepper.
Notes
  • To get a different cut in the meat, the best thing is to do it at home and knife. If you don't dare, ask your butcher, who will gladly do it to you.
Recipes easy to https://recetasdecocinafaciles.NET /

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