Rolls stuffed with sour cream sauce
Composition / ingredients
10
servings:
Step-by-step cooking
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In a deep bowl, break an egg, add salt, beat it, add sour cream, stir well and knead the dough. Add flour by 2 tablespoons, stirring well until the dough can already be kneaded by hand. The dough should be elastic, silky to the touch.
Cover the bowl with a napkin and set aside.
Crank through a meat grinder or chop meat with onions with a combine, salt it, pepper it, add cream.
Grate carrots, finely chop onion and parsley.
Divide the dough into 4 parts. Roll out each part into a thin rectangle, spread minced meat on the dough and roll up the roll. To powder the table, I use potato starch instead of flour.
I made two rolls only with minced meat, and two with the addition of parsley and grated carrots.
Cut the rolls into identical pieces 2-3 cm high, dip the slices in starch and fry in a frying pan for 3-4 minutes on each side.
Put coarsely chopped bell pepper on the bottom of the cauldron or saucepan (you can put carrot pieces), put the rolls fried on both sides on top.
Fry onions and carrots in a frying pan, pour everything with a mixture of sour cream and water, add salt, if necessary, pepper, warm the sauce for 5-7 minutes and pour it over the rolls.
Close the cauldron with a lid and simmer the rolls over low heat for 20-25 minutes.
Fill pork rolls with chopped greens, turn off the stove.
Rolls should be infused for at least an hour to absorb the sauce.
Cover the bowl with a napkin and set aside.
Crank through a meat grinder or chop meat with onions with a combine, salt it, pepper it, add cream.
Grate carrots, finely chop onion and parsley.
Divide the dough into 4 parts. Roll out each part into a thin rectangle, spread minced meat on the dough and roll up the roll. To powder the table, I use potato starch instead of flour.
I made two rolls only with minced meat, and two with the addition of parsley and grated carrots.
Cut the rolls into identical pieces 2-3 cm high, dip the slices in starch and fry in a frying pan for 3-4 minutes on each side.
Put coarsely chopped bell pepper on the bottom of the cauldron or saucepan (you can put carrot pieces), put the rolls fried on both sides on top.
Fry onions and carrots in a frying pan, pour everything with a mixture of sour cream and water, add salt, if necessary, pepper, warm the sauce for 5-7 minutes and pour it over the rolls.
Close the cauldron with a lid and simmer the rolls over low heat for 20-25 minutes.
Fill pork rolls with chopped greens, turn off the stove.
Rolls should be infused for at least an hour to absorb the sauce.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20 % fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - low-fat roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Potato starch - 300 kcal/100g
