John Myers
Stuffed Tomatoes with Minced Meat and Sheep Cheese
The perfect stuffed tomatoes with minced meat and sheep cheese recipe with a picture and simple step-by-step instructions.
- 3 size Beefsteak tomatoes
- 1 small Onion
- 250 g Ground beef
- Salt
- Black pepper from the mill
- 4 Branches Thyme
- 125 g Feta cheese
- 1 tbsp Olive oil
- Butter
- 1 tbsp Flour
- 1 tsp Tomato paste
- 300 ml Tomato juice
- Wash the tomatoes, cut off the lids and scoop out the pulp with a spoon, puree and strain through a sieve …. collect the juice.
- Peel off the onions, chop them finely and fry them in the hot oil until they are translucent …. add the minced meat and stir-fry until crumbly …. season with salt and pepper.
- Rinse off the thyme, shake dry, pluck from the stems and add to the meat.
- Crumble the cheese and mix it with the mince. put the tomatoes in a baking dish, fill with the minced meat and put the lid on
- Season the tomato juice with salt and pepper and add the filled tomatoes to the tomatoes and cook in the oven at 200 ° for about 20 minutes
- Make a roux for the sauce, sauté the tomato paste and fill up with the tomato juice and bring to the boil
- with me there was couscus
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