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Categories:Viewed: 6 - Published at: 6 years ago
Ingredients
- 2 cans tomato soup plus 2 cans water (enough to submerge porcupines)
- 1 pound lean beef or ground round
- 1/2 cup rice, plus 1 tablespoon
- 1 egg
- 1/2-1 small onion, minced
- 1 handful parsley, minced
- 1 bayleaf
- 1/2 teaspoon thyme
Method
- Combine beef, onion, 1/2 cup rice, parsley, egg, salt, pepper and thyme and roll into medium sized porcupines.
- In large dutch oven, add soup, water, bayleaf and extra onion/parsley/1 tbsp rice.
- Add porcupines and make sure they are submerged. Add extra water until covered.
- Bring to boil, then cover and simmer.
- Check porcupines for doneness by judging the rice after about 30 minutes and add time as needed. The sauce will thicken, but add water as needed.
