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Ukrainian Stuffed Tomatos

ethnic, european, main dish, meats

10 each tomatos large & firm
1 each onion chopped fine
2 tablespoon rice cooked
2 tablespoon butter
1 1/2 lb ground beef lean
1 tablespoon bread crumbs
1 salt & pepper to taste
----GRAVY----
1 cup sour cream
1/2 cup tomato paste
1 pulp scooped from tomatos
1 teaspoon salt
1 teaspoon pepper
2 tablespoon butter
2 tablespoon flour

Slice the tops off of the tomatos. Scoop out the pulp and seeds. Season the tomatos with salt & pepper. Brown the meat and onions. Mix in the cooked rice. Fill the tomatos with this mixture. Cover with the sliced off tops and dredge in the bread crumbs. Place ina shallow baking pan that has been well greased and bake for 40 mintes in apre-hetaed 375 degree F oven. Gravy: Brown the flour in the butter. Mix in the other ingredients including the pulp removed from the tomatos at rthe start. Cook for 5 minutes and pour over the tomatos after removing the tops at serving. Origin: Vera Lastovko, Kiev-Ukraine, circa 1996

Yield: 5 servings

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