min., baking 15 min.
The recipe - beef dumplings with spring vegetables - will not leave you indifferent. This is a spring menu for a barbecue party. Beef tenderloins flavored with fresh herbs and smelling of smoke go very well with a fresh yogurt-radish sauce and grilled asparagus and crunchy salad.
INGREDIENTS
For Maltinuks:
- 0.5 kg of ground beef
- 2 hours olive oil
- a handful of finely chopped parsley
- a handful of finely chopped yolks
- a handful of finely chopped onion leaves
- 1 tablespoon each of fresh thyme leaves, rosemary, chopped garlic
- salt, ground black pepper, paprika
For the sauce:
- a bunch of radishes
- a bunch of dill
- 200 ml. thick natural yogurt
- salt, ground black pepper
For the fried asparagus:
- 0.5 kg of green asparagus
- 2 hours lemon juice
- 4 hours olive oil
- sugar, salt, ground black pepper, paprika
- For the salad:
- a bunch of lettuce leaves
- a bunch of arugula leaves
- a bunch of dill
- several bunches of radishes
- 200 ml. thick natural yogurt
- 1 tablespoon of lemon juice
- 1 tbsp. olive oil
- salt, ground black pepper
PREPARATION
First, I prepared the meat for the ground beef by mixing the ground meat with all the finely chopped herbs, spices and oil. I kneaded the mass well with my hands to make it smooth and formed small flat patties (they have to be thinner than usual to cook better on the coals), I got ten pieces.
Then I prepared the asparagus, washed them, trimmed the ends and lightly marinated them in a sauce of lemon juice, oil and spices (about an hour).
Now is the time to light the fire to make coals. While the wood was burning, the asparagus marinated and the chard ripened, and I managed to make the salad and sauces.
For the salad, I tore lettuce, arugula leaves, dill, cut radishes into rings and mixed everything by hand.
I made two yogurt dressings, one for the salad and the second for the salad dressings. I started with the sauce for the mince pies, finely grated the radishes and let them drain, chopped the dill and mixed everything with yogurt and spices, the sauce turned out to be thick. For the salad dressing, I whisked the yogurt in a bowl with lemon juice, oil and spices.
During that time, the firewood turned into coal and it was possible to cook. On the grill, I put the scallions and asparagus in such a way that it is convenient to flip. Since my coals were not very hot, the maltiniki with asparagus were cooked in 15-20 minutes, the most important thing in this process is not to burn the asparagus and not to overcook the maltiniki.
When the cooking process was over, I put the salad on the plates, sprinkled it with yogurt sauce, put the cooked asparagus on it, and put the beef patties next to it, on which I poured the radish sauce.
Beautiful moments!
P.S. It turned out to be a very light lunch with the smell of smoke, and a glass of white wine and the rays of the sun made it ideal. I will definitely do it again this weekend because I already want to…
Recipe source: Seasonal Kitchen
