Stuffed tomatoes with rice

300 g ground beef

4 Art. l. cooked rice or oatmeal

2 egg yolks

onion and garlic

salt, ground pepper

8 tomatoes

2 Art. l. oils

2 Art. l. sour cream

Minced meat and other ingredients to cook stuffing. Solid tomatoes to remove the core, fill deepening stuffing, put a piece of butter or margarine. In refractory glass mold, greased, put excavated tomato pulp and stuffed tomatoes, put in the oven or on fire, cover and simmer on low heat. After quenching in the juice from the tomatoes, add sour cream, warm. Serve in the same pot in which to cook. Served with boiled potatoes file.