4 large green pimientos
Stuffing:
2 tablespoons of butter or margarine
1 large onion, finely chopped
250g of ground beef, finely chopped
1 head of garlic, sliced into thin rounds
2 medium-sized potatoes, cooked, peeled, and diced into cubes
1 egg
2 tablespoons of chopped fresh parsley
Salt and black pepper to taste
Honey, sweet paprika
Mushroom sauce:
1 large onion, finely chopped
500g of tomatoes, deseeded and chopped
Basil
Salt and black pepper to taste
1 cup of beef broth
4 large green pimientos
Stuffing:
2 tablespoons of butter or margarine
1 large onion, finely chopped
250g of ground beef, finely chopped
1 head of garlic, sliced into thin rounds
2 medium-sized potatoes, cooked, peeled, and diced into cubes
1 egg
2 tablespoons of chopped fresh parsley
Salt and black pepper to taste
Honey, sweet paprika
Mushroom sauce:
1 large onion, finely chopped
500g of tomatoes, deseeded and chopped
Basil
Salt and black pepper to taste
1 cup of beef broth
Cut off the tops of the pimientos, remove the seeds and membranes, and rinse them under cold water
Wipe dry with paper towels
Make the stuffing: finely chop the pimiento tops
In a skillet, melt butter or margarine
Add the onion and pimiento and fry until they're soft
Add the ground beef and cook for an additional 1/2 minute
Remove from heat and place in a large bowl
Simmer garlic cloves in boiling salted water for 1 minute, then immediately submerge them in cold water
Drain and chop
Mix all ingredients together with the pimientos, onion, garlic, potatoes, egg, parsley, and mushroom sauce
Season to taste with salt, black pepper, and sweet paprika
Stuff the pimientos
For the mushroom sauce, melt butter or margarine
Sauté the onion and mushrooms until they're soft
Add the tomatoes, basil, salt, and black pepper, and simmer for 10 minutes
Serve in a sauceboat with the stuffed pimientos
