While I was writing this recipe, I was getting that feeling of deja vu… A quick look to our recipe archives and the feeling was confirmed… apparently we like to stuff things. Vine leaves, pumpkins, peppers you name it… Lauren even stuffed a cookie inside of another cookie!
That sounds strange but anyhow we specialize in stuffing as it seems. Maybe we should call ourselves “Whatever’s Stuffed” or “We Stuff Everything” or something along those lines.
This recipe is essentially a steak with caramelized onion and a side of basmati rice… but all conveniently packed in one nice little package ideal for easily feeding many. Enjoy and stuff you next week.. erm I mean see you next week…
- 8 big onions peeled carefully (try not to leave holes all over the place)
- 200 gr bacon, chopped
- 500 gr minced meat
- 1 garlic clove chopped
- 1 cinnamon stick
- 1 bay leaf
- 2-3 drops Worcestershire sauce
- 10 gr chopped parsley
- a pinch of thyme
- 125ml red wine
- 90ml olive oil
- 100 gr basmasti rice
-a bunch of i love you Lauren
1. Place the onions, whole in a big pot of boiling water and cook for about 15-20 minutes till soft but strong enough to work with. Remove and allow to cool. Boil rice according to brand instructions but minus 5 minutes so that it’s slightly al dente.
2. On medium heat, cook the bacon in the widest skillet you have until the fat has rendered and starting to become crispy 15-20 minutes. Remove bacon from pan & add 2 tbs olive oil, bring heat up to high. Add minced meat and make sure to break it up so that all bits are being browned nicely. Cook for 3-4 minutes and add the garlic, cinnamon, bay-leaf, Worcestershire, thyme and red wine. Cook until wine has reduced and meat looks nice and juicy but not wet 2-3 minutes. Remove from heat, add parsley and boiled rice, mix and allow to cool slightly.
3. Cut the top of the onions and carefully remove the inside of the onions ( we used a small spoon) leaving 2-3 outer layers. With your hands cover all onions with 4 tbs olive oil and fill with meat filling. Cover again with the cut tops.
4. Bake in center of preheated oven at 200ºC covered with aluminum for about 20 minutes. Remove foil and bake for further 20 minutes until nicely browned and sweet.
……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.