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Stuffed Vine Leaves

Easy.Meals's picture
Ingredients
  Canned vine leaves 15 Ounce (1 Can)
  Minced steak 1 Pound
  Rice 3 Ounce
  Chopped parsley 2 Tablespoon
  Onions 2
  Salt 2 Teaspoon
  Pepper To Taste
  Canned mushroom soup 15 1⁄2 Ounce (1 Can)
Directions

Rinse and drain the vine leaves
Combine the meat, rice, parsley, chopped onions, salt and pepper.
Place a little in the centre of each leaf and fold into a neat parcel.
If the leaves are small, put 2 together.
Arrange in casserole, pour over the mushroom soup.
Bake, covered, in moderately slow oven,
Mark 3, 325°F., 1 1/2 to 2 hours.
Add a little water or stock to casserole, if necessary, during cooking.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Vegetable

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