Stuffed Beet Leaves with Sauce

Ingredients

Serving 4
500 g low-fat meat, round
1/2 cup powdered toast bread
2 onions, finely chopped
1 1/2 dessertspoons mixed spices
1 dssertspoon garlic powder
1/2 dessertspoon ground black pepper
8 large beet leaves, with no stems
4 cups chicken stock
1 tablespoon olive oil
tomatoes
1/2 cup Parmesan cheese, if desired

Procedure

Take a mixing bowl and mix well the ingredients including, ground meat, toast bread powder, 1tablsepoon chopped onion, 1/2 dessertspoon mixed spices, garlic powder, and 1/4 tablespoon black pepper powder. Take the leaned beet leaves and stuff in the center with the prepared mixture and then wrap carefully. Put them in a non-stick pot one next to another. Put a large plate over them to prevent them from opening.
Pour chicken stock over the stuffed leaves and close the lid. Once it is boiling, reduce the heat to low.
To prepare sauce, heat oil in a small frying pan and saute the remaining onions. Sprinkle with 1 dessertspoon mixed spices and the rest of black pepper powder and keep sauteing 2 minutes. Then add in the pureed tomatoes and allow to thicken.
When the stuffed leaves are done, remove them to a serving dish and drizzle the sauce all over the plate. You can put pieces of Parmesan cheese on top and then serve with bread. Bon Appetit!