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Dumplings to the disk with potatoes

  • Olive oil
  • Salt
  • Pepper
  • Albóngidas:
  • Minced meat 1 kilo
  • Onion 1
  • Garlic 6 cloves
  • Parsley 1 tied
  • Red Morrón ½
  • Carrot 1
  • Paprika
  • Ground chili pepper
  • Potato 1 kilo
  • Tomato puree 1 liter
  • Vegetable broth c/n
 Procedure:  For the meatballs, place the meat in a bowl and grate the vegetables (garlic, onion, bell and carrot), season and knead for 10 minutes until a firm mass is achieved. Arm the balls and cook on disk with olive. Add the tomato puree, sliced potatoes and broth, season and cook until potatoes are tender. Add broth during cooking if necessary. Source/Image: Argentinian Chefs 

Publication Date: 18/12/2018

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