Tomatoes stuffed with veal
4 servings
60 minutes
Tomatoes stuffed with veal are a refined dish of Russian cuisine that combines the freshness of tomatoes with the tenderness of veal. Historically, stuffed vegetables were popular in noble households where complex recipes with harmonious flavors were appreciated. Here, tender veal, aromatic dill, and a spicy sauce come together to create a dish that will pleasantly surprise guests. Its rich flavor is a blend of juicy tomatoes, tender meat, and fresh herbs, while the mayonnaise-sour cream sauce adds a special creamy texture. It can be served as an appetizer or light lunch. This treat will adorn the festive table and delight lovers of Russian gastronomy.
1
Prepare mayonnaise sauce from half a yolk, butter, and vinegar, mix it with sour cream, then chop the boiled egg white, and finely chop the onion and pepper.
- Chicken egg: 5 piece
- Vegetable oil: 15 ml
- Vinegar: 5 ml
- Sour cream: 20 g
- Spring onion: 10 g
- Green bell pepper: 10 g
2
Cut boiled or fried veal into small cubes and mix with egg whites, herbs, and half of the sauce.
- Veal: 100 g
- Chicken egg: 5 piece
- Dill: 5 g
- Sour cream: 20 g
3
After that, cut off the tops of two tomatoes from the stem side, remove the core from the tomato, chop it finely, and add it to the filling, which will be used to fill the tomatoes.
- Tomatoes: 150 g
- Tomatoes: 150 g
4
Before serving, drizzle the tomatoes with the remaining sauce and sprinkle with chopped herbs.
- Sour cream: 20 g
- Dill: 5 g
