2.4 kg of ground filet mignon
60 ml of oil (almond or corn oil)
250 g of finely chopped onion
30 g of mashed garlic
300 g of diced tomatoes (with skin and seeds)
1 g of marjoram
1 g of oregano
1.5 g of paprika
1.5 g of black pepper
70 g of well-chopped sauce
35 g of salt
1 g of thyme (or paprika)
For thickening
300 ml of water
120g of wheat flour
120 g of croissant flour
For frying
Eggs
Croissant flour
Hot oil
2.4 kg of ground filet mignon
60 ml of oil (almond or corn oil)
250 g of finely chopped onion
30 g of mashed garlic
300 g of diced tomatoes (with skin and seeds)
1 g of marjoram
1 g of oregano
1.5 g of paprika
1.5 g of black pepper
70 g of well-chopped sauce
35 g of salt
1 g of thyme (or paprika)
For thickening
300 ml of water
120g of wheat flour
120 g of croissant flour
For frying
Eggs
Croissant flour
Hot oil
In a pan, place a little oil and bring to a hot temperature
Add the onion and let it fry until well browned
Add the mashed garlic and wait for the two to become nicely golden
Join the sauce, mix well, add the tomatoes and let it fry
Always take care to dry each ingredient thoroughly
Join the meat and all the seasonings (marjoram, oregano etc...)
Mix vigorously until the meat is well fried and almost dry
In a separate bowl, mix well the wheat flour with water
Be careful not to let it become too thick
Add the mixture to the seasoned meat, adding slowly, mixing always
After that, add slowly the croissant flour, mixing well, until the mixture becomes homogeneous
Let it cool enough to handle safely
Shape the mixture into small balls (two finger heights and more or less three fingers wide)
Prepare the eggs and croissant flour for making the breading
Dip the balls in the mixture and then fry them in very hot oil
Fry until golden and let them drain on paper towels prepared for frying
Note: due to production secrets and difficulties in finding two precious seasonings, in this recipe they were replaced by sweet pepper and thyme or paprika.
