Ground beef recipe

Servings 4

Prep Time 25 mins

Cook Time 45 minutes

Total Time 1h 10 mins

Ingredients

350g ground beef not too greasy

1 botte parsley

1 clove of garlic

Sugar

Olive Oil

1 tbsp flour

Rosemary

1.5 kg of tomato

1 egg

Pepper

Salt

Shallots

20g breadcrumbs

60g semi-salted butter

Utensils

1 mixer

1 peeler

1 kitchen whisk

Chef's Knives

1 wooden spoon

1 plat

Oven

1 large container

1 kitchen scale

Stoner

Preparations

STEP 1

Peel and chop 1 shallot and 2 cloves of garlic

STEP 2

Remove the leaves from the bunch of parsley and chop them up

STEP 3

Blend, chop shallot, garlic and parsley into small pieces and blend together

STEP 4

Take a large container for the stuffing, pour in the ground beef

STEP 5

Add the shallot, chopped garlic, chopped parsley, a good spoonful of flour and a little rosemary

STEP 6

Take the egg, beat it and add it to the stuffing

STEP 7

Add 5 cl of olive oil

STEP 8

Start mixing everything together

STEP 9

While mixing, add 1 teaspoon of salt (be careful not to add too much salt as it dries out the meat) and 2 teaspoons of sugar, 1 pinch of pepper and 1 tablespoon of salt.

STEP 10

Normally a good smell should come out of the raw stuffing which means that the stuffing is ready

STEP 11

Take the branch tomatoes, cut leaving a small cap.

STEP 12

Scoop out the seeds and pulp by collecting it in a container.

STEP 13

Collect the pulp and mix it, arrange the tomatoes on the dish .

STEP 14

Start stuffing the tomatoes.

STEP 15

Before putting the little hat back on, add a small knob of butter to each tomato, then pour in the mixed tomato pulp.

STEP 16

Put the hat on and hold it in place with a pick or tie up the tomato.

STEP 17

Put a little breadcrumbs on each tomato.

STEP 18

Lightly drizzle each of the tomatoes with the remaining olive oil each of the tomatoes.

STEP 19

Then cut the last shallot into julienne, crush the last 2 cloves of garlic.

STEP 20

Add 2 knobs of butter to each of the garlic cloves, place them at the bottom of the dish .

STEP 21

Add another 2 or 3 knobs of butter to the bottom of the dish .

STEP 22

Add a 1/2 glass of water in the bottom of the dish for all the cooking.

STEP 23

Place in the oven at 230°C (thermostat 7-8) for 25 minutes.

STEP 24

Enjoy with rice or pasta

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