Sarme-stuffed sauerkraut leaves

This dish is traditionally a winter dish Croatian regions.A perfect blend of sauerkraut svijezeg dried meat and minced meat.I have already described in earlier posts the way of preparation.Sarma is a very healthy food, they have lots of vitamin C and charm are full of calories that our body needs in winter to create body heat!
Ingredients:
1 large head sauerkraut1 / 2 pounds cut sauerkraut1 cup barley porridge1 kilo of minced meat / beef and pork /parsleyoniongarlicsalttomato juice1 pair dried sausage1 piece of dried meat / pork ribs or the head /a lot of good will and patience to prepare!
Preparation:
Pickled cabbage / chopped and leaves / first rinsehash  prepared with red onions, sliced parsley, sliced garlicsaltAdd barley porridgestir it well!


add it all in big pot,add cold water to cover all stuffed leaves and cover it all with cut sauerkraut  .
On the top add smoked meat !
Cook it about 1 hour than add salt and tomato juice,cook more.
After 2 hours cooking/be careful dont mix it while they are cooking/remove it from heat and add it in preheated oven on 200 Celsius for about half hour!

Voli Vas Silvana!
Silvana, with Love!

PINOY BISTEK/BEEF STEAK/

Pinoy Bistek (Beef steak)

1 lb. beef (round, sirloin or tenderloin), sliced 1/4-inch thick
6 tbsp. of kalamansi (key lime) juice
1/2 c. dark soy sauce
3 tsp. garlic, minced
black pepper, freshly ground
2 large onions, sliced into rings (I used red onions)
2 tbsp vegetable cooking oil, or more if needed
flour, for dredging

1. Slice the beef. Take a piece of plastic wrap and cover the meat. Pound the meat mallet or a heavy skillet. Do this carefully so as not to tear the meat. (This is to ensure that the meat would be tender, but you can skip this step).

2. In a bowl, mix the next 4 ingredients (from the kalamansi juice thru pepper). Mix well and let the meat marinade in it for at least 30 minutes. (My opinion, the longer the marinating time, the better the meat tastes)

3. When ready, bring a heavy skillet up to temperature. Add the vegetable oil. Fry the onions lightly, just until tender. Remove from skillet and keep warm.

4. Take the meat out but reserve the marinade. Dredge the meat lightly with flour, carefully shaking of excess.

5. Add oil to skillet and heat until smoking. Pan-fry the meat until brown (in batches if you have too). When the beef is done, add the marinade into to the skillet and let it boil for a minute or two. Then add the beef back into the skillet. Mix until all pieces are coated well with the sauce. Add the fried onions. Simmer for another minute or two.

6. Serve immediately with white rice. Enjoy.

Voli Vas Silvana!
Silvana, with Love!

Traditional Mediterranean food-Musaka with eggplants

MUSAKA

Integrates:

1. 800 gram grounded beef
2. 800 gram potatoes
3. 600 gram eggplants
4. 1 red onion
5. 1 tea cup of tomato juice
6. 1 tea spoon of sea salt
7. cat garlic and parsley
8. 1/2 tea spoon of cinnamon
9. paper
10. 1/2 tea cup of olive oil
11. 1/2 tea spoon of sugar

Cover:

• 4 table spoon of regular farina
• 50 gram of butter
• 50 gram of grounded cheese
• 1/2 litter of milk
• 1/2 tea spoon of dried dill
• paper
• 1/2 tea spoon of sea salt

Preparation: /First prepare meat and eggplants/

• Cat eggplants on long parts ,add salt and put it on the side for 2 hours,after two hours fry it on both sides
• clean and cut potatoes and cook it in salt water
• prepare grounded beef/first add cut onion on olive oil, when onion became gold add grounded meat and mix it!Now add sea salt,paper, cinnamon !Cook it for 30 min. and than add tomato juice and sugar!Cook it until all water gone!

Preparation of cover:

• resolve butter and add 4 table spoon of farina
• mix it 2-3 min
• add warm milk and sea salt
• add grounded cheese
• add dried dill and paper
• mix it well

How we Compose integrates for Musaka:

• In pan first put just a little olive oil
• add first row of eggplants
• second row is meat sauce
• next is potatoes
• for the end use eggplants
• add cover
• bake all in warm oven for 40 min.
• serve it warm or cold with green salad

/my oldest daughter recipe-Cuki recipe/