Are looking for a california farm raw beef stuffed swiss chard recipe that is delicious? How to prepare it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious california farm raw beef stuffed swiss chard should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of california farm raw beef stuffed swiss chard, start from the type of ingredients, then selection of fresh ingredients and good, until how to make and serve. No need dizzy if want to prepare california farm raw beef stuffed swiss chard which is delicious as long as you know the trick and how to make this dish able become serving special.

Ingredients and seasonings used in prepare

1. Take 4 Tbs (4 ounces) piece of grass fed beef from top round or sirloin
2. Use Tbs chopped shallot or red onion
3. Prepare Tsp dyon mustard
4. Prepare Tsp capers mixed with pinch himalayan rock seasalt
5. Use Tsp chopped fresh parsley
6. Take Tbs chopped pickle
7. Take Tsp worchester sauce
8. Prepare Tsp lemon juice, tsp balsamic vinegar
9. Use 8 drops Tabasco sauce or sambal oelek
10. Take Fresh farm egg yoke (optional)
11. Prepare 4 fresh swiss chard leaves,washed, destemmed, rinsed in hot water
12. Prepare Cost: quarter pound grass fed beef, about $2, other, 50 cents, $2.50 per dinner

Flatten chard leaves with a rolling pin to break the stem. You can see in the picture that it's okay to leave the center stem in the main section of the leaf, just get rid of the really thick part near the bottom of the leaf. Add the chard leaves, garlic and spring onions to your dough then mix. Heat the oil in a pan over medium / high heat.

Step by step to make California Farm Raw Beef Stuffed Swiss Chard:

1. Grind your own beef: Use a 4 ounce fresh piece of beef, from the top round or sirloin like this one, tastier and fresher than ready made ground beef. Bring to room temperature, slice in thin strips, chop in food processor, grind in meat grinder, or chop with hatchet.
2. Mix spices into the ground meat by hand, then divide meat in four equal parts. Blanch swiss chard leaves under running hot water till soft. Destem. Put heaping tablespoon of mix on bottom half of leaf, fold bottom tip over, cover mix with leaf on each side, roll up tight and over twice, so leaf rests under the filling, trim. Serve fresh with cold rose wine. Enjoy.
3. Done and ready to serve!

Place your farçous on absorbent paper to remove excess fat. Add rice and stir to coat rice evenly. Add white wine and simmer, stirring, until liquid has evaporated. Wash Swiss chard leaves and discard the white part of the stems. Heat oil in a skillet and sauté chopped onion and garlic for a couple of minutes.

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