2 kg of ground meat
Salt and black pepper to taste
2 cloves of garlic, minced
For the filling
1 cup of chopped green beans
1 cup of grated carrot
1/2 cup of chopped onion
2 cloves of garlic, minced
1 tablespoon of chopped fresh parsley
2 tablespoons of chopped fresh thyme
1/4 cup of chopped green scallions
For the sauce
3 tablespoons of olive oil
2 medium tomatoes, diced
1 medium onion, diced
3 cups of boiling water
2 kg of ground meat
Salt and black pepper to taste
2 cloves of garlic, minced
For the filling
1 cup of chopped green beans
1 cup of grated carrot
1/2 cup of chopped onion
2 cloves of garlic, minced
1 tablespoon of chopped fresh parsley
2 tablespoons of chopped fresh thyme
1/4 cup of chopped green scallions
For the sauce
3 tablespoons of olive oil
2 medium tomatoes, diced
1 medium onion, diced
3 cups of boiling water
Cut the ground meat in half lengthwise
Remove the central part with more nerves and save for a broth
Peel the exterior and season
Open each half into a large sheet and pound to thin out
Mix all filling ingredients together and distribute between the two meat pieces
Roll up and tie with kitchen twine
In a pressure cooker, heat the olive oil and fry both sides of the meat pieces well
Add the tomatoes, chopped onion, and water
Cover the pot and let it cook at high heat until boiling
Reduce heat and simmer for 40 minutes
Remove from heat
Carefully remove the twine and cut into slices just before serving
Serve in 12 portions.
