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Timbale Helleberg

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  Ground beef 1 Pound
  Egg yolks 2
  Egg white 1
  Boiled potatoes 2 Large, mashed
  Heavy cream 3 Ounce
  Water 3 Ounce
  Tomatoes 1 Can (10 oz)
  Brussels sprouts 1 Cup (16 tbs)
  Green pepper 1
  Yellow onions 2 Large
  Tomatoes 4
  Butter/Salad oil 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Chicken bouillon cube 1
  Thyme 1 Tablespoon
  Salt To Taste
  Pepper To Taste

1. Mix the ground beef with egg yolks, egg white, mashed potatoes, water, and cream. Stir mixture until ready and season with salt and pepper.
2. Line an ovenproof mold at the bottom and partly up the sides with bacon strips. Pour on half the meat mixture. Distribute the drained and coarsely chopped tomatoes on the mixture. Salt and pepper. Add the rest of the mixture. Cover the mold with foil and bake in double boiler in oven at 350°F for about 1 hour.
3. Peel the onions and remove the seeds from the pepper. Cut onions in slices, the pepper in strips and chop the tomatoes coarsely. Fry the onions, finely chopped garlic, and pepper in butter or oil for a while without letting ingredients brown.
4. Add the tomatoes and some chicken bouillon and simmer until everything is soft. Season with salt, pepper, and thyme.

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