Bulgarian Grape Leaf Rolls
|Onions||2 Large, minced|
|Ground beef||1 Pound|
|Rice||1⁄2 Cup (8 tbs)|
|Minced parsley||To Taste|
|Canned tomatoes||2 Cup (32 tbs)|
|Beef bouillon cube||1|
|Minced dill weed||1 Teaspoon|
|Grated lemon rind||1⁄2 Teaspoon (From 1/2 Lemon)|
|Beef bouillon||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Pour enough boiling water over grape leaves to wilt; rinse in cold water.
Melt 2 tablespoons butter in skillet; saute onions until browned slightly.
Add ground beef; cook for 5 minutes.
Add salt, pepper, egg, rice and parsley; mix thoroughly.
Fill leaves, folding each leaf over filling.
Drain tomatoes; reserve liquid.
Place liquid in saucepan over medium heat until heated through.
Dissolve bouillon cube in tomato liquid.
Chop tomato pulp; add pulp, additional parsley, dill-weed and lemon rind to bouillon mixture.
Spoon small amount of tomato mixture into 2-quart casserole; arrange rolls in layers.
Add tomato sauce between layers.
Bake, covered, at 325 degrees for 45 minutes.
Combine 1 tablespoon butter and flour; add bouillon, gradually, stirring constantly, to make gravy.
Remove roll mixture from oven; stir in gravy.
Return to oven.
Bake for 15 minutes longer.
Squeeze lemon juice over rolls; top with sour cream to serve.