1 lb. ground beef
1 (15 oz.) jar grape vine leaves or you may use cabbage leaves
1/2 c. butter (measure then melt)
1 c. canned tomatoes, pulp and juice
2 med. onions, chopped fine
1/2 c. long grain rice
2 tbsp. mint leaves or parsley leaves (chopped fine)
Salt and pepper
1 1/2 c. hot water

Mix all ingredients, except leaves and water. Salt and pepper to taste. In the center of each leaf, place a heaping tsp. of mixture. Starting from stem, roll turning in ends and roll tightly to avoid filling from coming out. Form into oblong rolls.

Arrange in compact layers in large saucepan and place dish over the rolls to prevent breaking up when boiling. Add water, bring to boil over high heat. Reduce heat and cook 25 minutes over medium heat. Remove from stove and drain off broth into separate bowl, to be used in Argolemono Sauce. Pour sauce over rolls and let stand a few minutes. Serves 5 or 6.

ARGOLEMON SAUCE (Egg and Lemon) :
4 eggs
Juice of 2 lemons
3 tbsp. water
Broth from the meat

Beat eggs and water until light and fluffy. Beating constantly add hot broth gradually. When eggs are light and foamy pour in lemon juice. Stir well and pour over stuffed grape vine leaves. Allow to settle a few minutes before serving. This makes a tart sauce, if a less tart sauce is desired, the lemons may be cut to one.