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ground beef salt black pepper ground nutmeg vegetable oil matzo meal onion vegetables tomatoes beef broth sugar turmeric cinnamon serving
Viewed: 157 - Published at: 4 years agoIngredients
- 2 pounds ground beef
- Salt
- black pepper
- 2 1/2 teaspoons ground nutmeg
- 7 tablespoons vegetable oil
- 13 cup matzo meal or bread crumbs
- 2 tablespoons grated onion plus 2 whole onions, diced
- 12 vegetables, including medium plump zucchini or other squash, carrots, potatoes, red peppers or onions
- 2 tomatoes, diced
- 1 cup beef broth
- 2 tablespoons sugar
- 1 teaspoon turmeric
- 1 1/2 teaspoons cinnamon
- Cooked rice for serving, optional
Method
- Knead the beef to make it supple.
- Sprinkle with salt, pepper and 1 teaspoon of nutmeg.
- Work in 3 tablespoons of oil, the matzo meal or bread crumbs, grated onion, and a few tablespoons water, working into a pliable ball.
- Cover and refrigerate.
- Cut zucchini and carrots crosswise into two- to three-inch cylinders, and tunnel out the centers with a sharp knife or apple or vegetable corer, leaving one end intact.
- Halve potatoes and hollow out the centers.
- Halve peppers and onions crosswise, removing pith and stems from peppers and inner rings from onions.
- Fill vegetables with stuffing and set aside.
- Preheat oven to 350 degrees.
- Place a large Dutch oven over medium heat, and add remaining 4 tablespoons oil.
- Add diced onions and saute until translucent.
- Add tomatoes, beef broth, sugar, turmeric, cinnamon, and remaining 1 1/2 teaspoons nutmeg.
- Simmer uncovered for 5 minutes.
- Add stuffed vegetables, meat side up, spooning sauce on top.
- Layer vegetables if necessary.
- Bring to simmer, cover and transfer to oven.
- Bake 2 hours.
- Serve immediately or refrigerate, then remove fat from surface and reheat over low heat until bubbling.
- Carefully remove each stuffed vegetable with a large spoon, serving two to three per person.
- If desired, serve with rice.
