Meatballs in gravy, as in garden...

Meatballs in gravy, as in garden...

Ingredients:

For meatballs
Forcemeat (any) - 0.5 kg.
Rice boiled (up to one semi-readiness better) round not steamed (0.3-0.5 stak.syry rice before cooking)
Bulb average - 1 piece.
1 egg
Salt to taste or 1 incomplete tsp.
For gravy
Sour cream - 1 Art. of l
Flour - 1 Art. of l
Volume. paste - 1 tsp, bay leaf.
1,5 glasses of water

Preparation:

Better to scroll forcemeat and onions via the meat grinder, and then to add rice, salt., to connect to forcemeat, rice. To add salt to taste.
It is very good to knead everything hands.
To create small meatballs. To roll in them in flour.
It is desirable to lay out on the frying pan which is well warmed with vegetable oil not really closely the friend to kdrug, to fry on the one hand (minutes 3-5). At once not to cover, and that meatballs will collapse.
Accurately to turn and fry on the other hand that meatballs have grabbed (minutes 3-5).
To fill in with boiled water (about 1 glass) approximately to half of level of meatballs. To add to water on tip of h. salt l, ch.l volume. pastes (paste can be dissolved at once in water), bay leaf.
To cover and extinguish minutes 10-15 on average fire.

At this time to part sour cream tablespoon in 1/2 glasses of warm water, to mix
(fork),
to add full tablespoon of flour. It is good to knead that there were no lumps.
To pour out in meatballs.
To close cover and, holding cover, it is good to stir up everything that has mixed up.
To extinguish even minutes 15-20 on weak fire that slightly gurgled. It is possible to turn meatballs in the middle of suppression. If gravy has turned out ropish, it is possible to dilute it with boiled water to the necessary density. To mix.
Our dish is ready.
Bon appetit to you and your children!

COUNCIL! It is better to fry at first meatballs on frying pan, and then to lay out in pan and to extinguish. (when roasting in teftelka pan burst more often because stick to bottom and heavier turn over...)

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