Potato with minced meat and tomatoes in the oven is a hearty and tasty dish for a variety of your daily menu. This dish can be prepared for your family for lunch or dinner. Minced meat for this dish can be taken any to your liking. I prefer mixed turkey with veal. Spices for this dish can also be used to your liking. Provencal herbs are very good, you can also take basil, oregano or marjoram.

To prepare potatoes with minced meat and tomatoes in the oven, prepare all the necessary products on the list.

Stuff the minced meat in a deep bowl, add salt and pepper, mix well. Also add chopped garlic. Garlic can be chopped or minced through the garlic.

Peel the potatoes and cut them into thin slices. Add salt and pepper, as well as Provencal herbs or others to taste, to the potatoes. Add to the potato 2 tbsp. sour cream. Mix all the ingredients.

Put the potatoes in the baking dish, smooth.

On top of the potatoes, spread the minced meat with an even layer.

Cut the tomatoes into circles.

Arrange tomato slices on top of the minced meat, salt and pepper. Also sprinkle with Provencal herbs.

A couple more tablespoons of sour cream are slightly diluted with boiled water and evenly distributed on top of the tomatoes.

Preheat the oven to 200 degrees and cook the dish for 45 minutes. Then remove the form and sprinkle the casserole with grated hard cheese.

Bake potatoes with minced meat and tomatoes in the oven for another 10-12 minutes, you can a little more if you want a fried crust on top. Sprinkle the prepared casserole with chopped herbs.

Using a culinary spatula, place the casserole on plates and serve. Very tasty!

Bon Appetit!

Cutlets, regardless of its main ingredients, are a whole meal in itself. And our main task is to make it delicious and very tasty to make an unforgettable impression even on true gourmets. In our family, these cutlets were very fond of, when my grandmother decided to skip the meat through a meat grinder with potatoes, seasoning with a mixture of green and dry spices called “Lamba”, we agree to eat only these spicy, slightly oriental cutlets. And here we see a dish covered with a crisp, with a soft and juicy texture, releasing an explosion of magnificent aromas. These cutlets will undoubtedly cause appetite, even for those who are not particularly fan of them.

Ingredients:

• 1 kg of any stuffing;
• 4–5 Art. l vegetable oil, but better melted;
• 1 large onion head;
• 4 large potatoes;
• 1 tbsp. a spoonful of wasabi or grated ginger;
• 3/4 cup dry crumbs or breadcrumbs;
• 1 tbsp. l garam masala;
• 1 tbsp. l grated garlic;
• 1 tbsp. l chili pepper (powder);
• 1/2 tsp turmeric
• 1 tbsp. l caraway seeds;
• Salt.

Cooking method:

Rinse thoroughly, and then put the potatoes in a deep pot and pour so much water so that it is 2 fingers above the potatoes. Add a teaspoon of salt to the water, set the potatoes on a medium heat and cook until you can easily pierce the potatoes with a fork. After that, drain, cool, peel the potatoes and mash it thoroughly in a deep bowl.

Then prepare the minced meat: for this, in a large deep bowl, mix the meat with half a glass of milk, you can water and beat the minced meat with your hands well.

Pour oil in a deep frying pan or in a pan with a non-stick coating, heat and fry the finely chopped onion until translucent. Add grated ginger and garlic, fry for a minute and reduce heat to a minimum.

Then add chili pepper, turmeric powder, garam masala, caraway seeds, and mix for 2-3 minutes. Add a few tablespoons of water so that the mixture does not stick and does not stick to the bottom of the pan, continue stirring until the water evaporates, then add the minced meat, salt it and mix well. Cover the pan for 2 minutes, mix again under the lid, and keep it on low heat until all the liquid has evaporated. Then remove from heat and cool the mass.

To collect the patties: After the minced meat has cooled, add bread crumbs to it and mix well with your fingers, then add the mashed potatoes and mix again. Form cutlets about 3 cm in diameter and 1 cm thick.

Pour ghee into a pan, heat and fry cutlets for about 2 minutes on each side, preferably over medium heat until a light brown crust is obtained.

Put the patties on a paper towel or towel so that excess oil is absorbed.

Serving such cutlets is best with rice or a tortilla with a salad of fresh vegetables or a tomato with onions.

Still wondering what to prepare hearty and tasty for lunch or dinner, without spending a lot of time and effort on it. You will not regret it if you cook the most tender meat casserole with Bechamel milk and cheese sauce, Provencal herbs and paprika. In this dish a little Italian flavor with the aroma of childhood is felt.

Ingredients:

• 1 kg of potatoes;
• 1 onion head;
• 0.6 kg of any stuffing;
• 2 tbsp. l vegetable oil;
• 20 grams of hard cheese;
• Provencal herbs;
• 3 cloves of garlic;
• Paprika;
• Cayenne pepper;
• Salt.
• Bechamel sauce:
• 1/2 packet of butter;
• 500-700 ml of warm milk;
• 2 tbsp. l flour;
• 1 egg
• 10 grams of cheese;
• Salt and pepper.

Cooking method:

We peel the potatoes, put in a deep pan, pour water into it and put on fire. After boiling water, add one tablespoon of salt and boil the potatoes until cooked.

Cut the onion into small cubes, squeeze the cloves of garlic through the garlic to the onion. We put a deep frying pan on the fire, pour a little oil, heat and put the chopped onion with garlic, fry until transparent and add the minced meat. Mix the minced meat with the onion well, add salt, cayenne and black pepper, paprika, Provence herbs, fry.

In a saucepan or in a deep frying pan, melt the butter, add the flour a little and mix well to avoid lumps, preferably with a wooden spoon or spatula. Then we pour in preferably warm milk in portions of 200 ml at a time, mix well, then pour in the milk again, mix, pour in the last portion of the milk without stopping stirring. Pour pepper and salt there, mix well and set the mixture aside.

Grate the cheese on a fine grater and add it to the still hot sauce, drive the egg into the same place, mix until smooth. The sauce is ready.

Lubricate the baking dish with vegetable oil, it is better to take a ceramic mold.

At the bottom of the ceramic mold, put the boiled potatoes sliced \u200b\u200bin circles, put half the fried minced meat on top of the potatoes, grease the forcemeat with sauce on top and sprinkle with half a serving of cheese. Then repeat the layers: on top of the cheese, mugs of potatoes, then the remaining minced meat, generously grease with Bechamel sauce and sprinkle with cheese. We send the casserole to the oven, preheated to 180 degrees for 30 minutes.

This is a national Polish dish that can be easily and quickly prepared without compromising your budget, and which greatly diversifies your table. Thanks to thyme and garlic, the dish acquires an oriental flavor, and green onions add color. You can safely experiment with the filling and spices, this is to your taste.

Ingredients:

• 4–6 large potatoes;
• 1/2 kg of any stuffing;
• 4 tbsp. l breadcrumbs;
• 1 clove of garlic;
• 1/2 tbsp. l thyme
• 1 bunch of green onions;
• 1 egg
• 1 large onion;
• Salt and pepper.

Cooking method:

First, prepare the products: chop the onion very finely, chop the garlic clove in a mortar, chop the onion feather, peel the potatoes, and thaw the minced meat.

We need to make boats out of peeled potatoes: we make a slice for the potato in length, so that the slice becomes flat, then with the help of a spoon - a noisette (a round spoon to remove the pulp) we remove the inside of the potato, leaving thin sides about 0.5 cm.

Then we put potato boats in a deep pot of water, put balls of potato pulp there too - this will be minced meat - fillings and boil until the boats are half-cooked, it is important not to digest the boats so that they do not lose their shape.

Preheat the oven to 180 degrees.

We remove the potato boats from the water, and knead the cooked, cooled pulp with a fork and attach to the minced meat. Add the egg to the minced meat, add the breadcrumbs, chopped onions, garlic, green onion feathers, thyme, salt and pepper. Knead the mass well and fill it with potato boats, before stuffing it is better to pat dry the boats with a paper towel to remove excess liquid. We start the boats with minced meat with a slide, put them on a baking sheet greased with vegetable or butter and send them to the oven for 20 minutes. Boats can not be boiled before stuffing, then it will be necessary to extend the baking time by half.

We spread the stuffed boats on a dish, decorate with greens and cherry halves.

It would seem that it might be simpler than stewed potatoes with meat, but in this dish, not everything is so banal. Thanks to creamy sauce, hints of ginger and garlic, the dish acquires a bright taste and unique aroma. This dish can be prepared both in a pot and in a slow cooker, the taste will be unchanged.

Ingredients:

• 600 gr chicken or turkey breast;
• 2 thin slices of bacon or bacon;
• 3 medium onions;
• 8 medium potatoes, preferably one size;
• 2 long carrots;
• 1 tbsp. l butter;
• 2 cloves of garlic;
• 1 cm of fresh ginger root;
• 1 tbsp. l soy sauce.

Sauce:

• 1/3 cup of milk;
• 1 tbsp. l with a hill of flour;
• 1 tbsp. l lemon juice.

Cooking method:

First of all, we cut chicken or turkey breasts into 2 by 3 cm diamond-shaped pieces, sprinkle diamonds with salt and ground pepper directly on the plate, mix so that the meat evenly absorbs salt and pepper, and remove to the side.

Finely chop two slices of fat or bacon into small squares, removing the original skin.

Cut each onion into 4 lobes and grind in a blender for about a minute.

Put a spoonful of butter on the bottom of the stainless pan, add chopped lard, fry for about a minute and pour onion mass, stirring, fry for 2 minutes. After 2 minutes, add the slices of the brisket and fry, not more than 5 minutes, preferably on low heat.

While the meat is fried, we cut each carrot in half, and cut into large semicircles 0.7 cm wide.

At the root of ginger we cut a piece about 1.5 cm long, when we cut the peel, it turns out about 1 cm long.

Add chopped garlic and ginger to the meat pan, pour in soy sauce, add half circles of carrots, mix with meat and put whole, peeled potato tubers on top. Pour 250 ml of water into the meat, pour a solid pinch of salt, cover with a lid and simmer for 25-35 minutes. If you cook in a slow cooker, then the cooking time is halved.

Pour a third of the milk into a mug, pour a tablespoon of flour, stir and pour into a stew, stir, pour a spoon of lemon juice, simmer for another minute and set aside.

This is a national dish of Lithuania, prepared according to the principle of dumplings. Only instead of flour, potatoes are used here and due to this a very delicate texture of the dough and juicy filling are obtained.

Ingredients for 16 pieces:

• 1 onion;
• 400 gr. any minced meat, better than pork and beef;
• 1.5 kg of non-watery potatoes;
• 3-4 cloves of garlic;
• Seasoning;
• Marjoram;
• 1-2 tbsp. l cornmeal;
• Salt and pepper.

Cooking method:

Boil 1/3 of the whole potato and wipe or grind in a meat grinder.

In a deep bowl in the stuffing, rub the onion on a fine grater, garlic cloves, add seasoning, salt and pepper. Knead the minced meat with your hands.

Rub the peeled potatoes on a fine grater, pour the mass into gauze and squeeze the potatoes well from the liquid.

In a deep bowl, mix the squeezed raw potatoes with boiled mashed potatoes, add flour, salt and knead well with your hands. From the prepared dough, we form a cake directly on the palm of the hand with a width of a little less than 1 cm, and put the forcemeat in the center of the cake, mash the edges like a dumpling and roll it in your hands like a sausage. The shape should resemble a patty in Kiev.

Pour water into a saucepan, set on fire, salt, bring to a boil and immerse 4 zeppelins in a slotted spoon at a time. Cook for 15 minutes after floating, carefully turning the zeppelins. While our Lithuanian dumplings are boiling, fry pieces of bacon - bacon.

We spread the zeppelins on a flat plate and sprinkle with fried greaves.

Casserole is both the main and the second dish together. A very satisfying dish that can be prepared for lunch, and on a hike, and for a holiday. In this casserole, the ingredients are chosen according to the taste characteristics, each ingredient complements the taste of each other, gravy adds softness to the dish, and cheese is the finishing touch.

Ingredients:

• 800 gr. minced chicken;
• 200 gr. oily sour cream;
• 2-3 tbsp. l mayonnaise;
• 2-3 bulbs;
• 6–8 Art. l dry white wine;
• 150 gr. grated cheese;
• 4 tbsp. l oils;
• 2 cloves of garlic;
• 600 gr champignons;
• 1 bunch of parsley;
• 800 gr. boiled potatoes;
• Salt and red ground pepper.

Cooking method:

Put defrosted minced meat in a heated frying pan, pour in white wine, add chopped parsley, pepper, salt and stir and fry for several minutes.

Cut the potatoes into rings of medium thickness, cut the onions in half rings, finely chop the mushrooms. Fry the onion in a pan, add mushrooms and toasted minced meat to it, stirring, bring to readiness.

To make a casserole pour, you need to take sour cream, crushed garlic, mayonnaise and seasoning, mix, if the sauce is thick, add a little water.

At the bottom of a heat-resistant form with raised sides, lay out the mugs of boiled potatoes, lay the minced meat on top and pour the sauce. Then repeat the sequence of layers: potato mugs, minced meat and pour over the remaining sauce. We crush the last layer of the casserole with grated cheese and send it to the heated oven for 20 minutes at 180-190 degrees, then lower it to 160 and bake for about 10 minutes.

This soup is easily and quickly prepared, and its thick consistency and bright appearance will surely delight you with its vegetable and meat taste. In addition, this soup is dietary, not a gram of oil is used in its preparation, it will surely please those who care about their health and follow the figure.

Ingredients:

• 1 liter of chicken stock;
• 50 gr rice;
• 4 medium potatoes;
• 250 gr minced pork and ground beef;
• 1/2 onion;
• 1 clove of garlic;
• 1 cup green beans;
• 1/2 onion;
• 1 tsp provencal herbs;
• Salt.

Cooking method:

If you don’t initially have prepared stock, you can make it from stock cubes or make soup on the water.

We put the pan with the broth on a strong fire, after boiling it, reduce the fire and pour in dry, not washed rice.

Boil the rice over medium heat for 10 minutes, in a salted broth, covering the pan with a lid.

While the rice is boiling, peel the potatoes and chop it into small squares, chop the onion and garlic very finely. When the rice is boiled for 10 minutes, we pour the potatoes and green beans into the broth (it can be frozen), mix well, cover, cook for another 5 minutes.

We take a teflon-coated pan and spread the minced meat on it, pour a spoonful of Provence herbs, chopped onion, garlic and fry it for 2 minutes without adding oil.

Add the minced meat to the soup and boil until tender over low heat for about 10 minutes, since the soup is thick enough to stir occasionally until cooked.

Even a festive table can be diversified with such a roll, it looks very appetizing in the context, boiled eggs break through the meatloaf as a bright spot, they add originality to the dish. Thanks to gravy sauce, which is served on the finished roll, the dish acquires completeness and great taste.

Ingredients:

• 1 kg of minced pork;
• 5 eggs;
• 1 tsp salts;
• 1 tsp dry parsley;
• 1 tsp pepper;
• A pinch of marjoram.

Sauce:

• 200 ml of natural yogurt;
• 1 clove of garlic;
• 3 tablespoons of fresh dill;
• Salt pepper.

Cooking method:

We put a small pot of water on the fire, put the eggs there, wait for the water to boil and boil the eggs for exactly 4 minutes. When the eggs are boiled for exactly 4 minutes, they need to be removed from hot water, immersed in ice or cold water for half a minute and cleaned.

While the eggs are boiling, take the minced meat and transfer it to a deep bowl, add about 1 tsp to the minced meat. salt, pepper; a pinch of marjoram, rubbing with fingers and parsley. Knead the minced meat with your hands so that the spices evenly combine with the meat.

Cover the bottom and sides of a narrow, deep form with baking paper and put half the minced meat on the bottom of the form, tamping it well with your hands. On top of the minced meat, lay the boiled eggs in the center, slightly pressing them into the minced meat. Form the remaining minced meat in sausages and lay on the sides of the eggs, as if laying a wall around the eggs, and then cover the eggs with minced meat, like a roof, tamp. We send the roll into the oven, heating it to a temperature of 180 degrees for 40-50 minutes, then increase the temperature to 200 degrees and bake for another 10 minutes to make the roll brown.

While the roll is in the oven, prepare the gravy sauce: in a bowl of yogurt, rub garlic, add black pepper, salt and chopped dill, mix and the sauce is ready.

We take the roll out of the oven, cut into slices, pour the sauce and call everyone to the table.

These pancakes resemble pancakes, but more in a festive version. Pancakes are very colorful, interspersed with parsley and corn grains, and the forcemeat included in the composition makes the dish hearty and nutritious. Instead of minced meat, you can use chopped boiled chicken breast to taste you can’t tell, it will still be very tasty!

Ingredients:

• 200 gr. minced chicken;
• 1 egg
• 0.5 bulbs;
• 0.5 cups flour;
• 3 large potatoes;
• 0.5 cups of milk;
• 0.5 cans of canned corn;
• Greens of fresh parsley;
• Sour cream, salt, pepper.

Cooking method:

Fry the minced chicken in a Teflon pan without adding oil for about 2 minutes and set to cool.

Drive an egg into a deep bowl, pour milk, salt, pepper, mix with a whisk until the components are homogeneous and put on the edge of the table.

We peel the potatoes, rub them on a grater, preferably large and add to the dough. Finely chop the half of the onion and send it to a bowl with the dough, add the minced meat, corn, after having previously drained the liquid from it. Stir the mixture well so that all ingredients are evenly distributed. We shred the parsley or any other greens according to your desire, and add to the dough, knead and the dough is ready, it is thick enough and will not drain, if you pick it in a spoon and turn it over, it will fall in a piece. Pour oil into the bottom of the pan so that it covers the bottom in a continuous layer. When the oil in the pan is heated, we pick up the dough with a spoon, put it on the pan, slightly leveling and pressing the dough, forming not a thick fritters, but also not a pancake, in thickness there is something in between something. Fry for 2 minutes from each edge to a light brown crust. It is better to turn it over with a spatula, helping with a fork, and it is better to put ready-made pancakes on a wire rack or on a paper napkin to drain excess fat. Serve potato pancakes better with homemade sour cream or mayonnaise, also prepared independently and decorating the dish with herbs.

Round and delicate potato dumplings with juicy meatballs and sauce will give you a light taste, with some bitterness of chili pepper and an unsurpassed delicate sour cream - tomato flavor and garlic note. Dumplings are cooked very quickly, and just boiled lightning fast, two minutes and they are ready! Cooking meatballs will take a little longer, but the tandem of dumplings and meatballs is simply unique!

Ingredients:

• 0.5 kg of ground beef;
• 1 liter of broth;
• 1 egg
• 3 tbsp. l sour cream;
• 1 chili pepper
• 1 clove of garlic;
• 1 onion;
• Flour for deboning;
• 1.5–2 tbsp. l tomato paste;
• Salt pepper.

Dumplings:

• 1 kg of potatoes;
• 1 egg
• 6 tbsp. l flour;
• 1 tsp olive or vegetable oil;
• 1 tsp salt.

Cooking method:

First of all, peel, cut the potatoes into small slices and boil until tender with the addition of salt.

Add the egg, salt, pepper, chopped onion and garlic to the minced meat, mix and form balls, roll in flour and set aside on a plate. Fry our meatballs in a hot frying pan, oiled for two minutes on both sides. We send meatballs to boil in boiling water, finely chop finely chili pepper, put tomato paste and simmer for about 15 minutes. Pour sour cream a minute before cooking, you can mix it with milk, the taste will be more tender.

The boiled potatoes are decanted from the water and passed through a meat grinder. Put the resulting mashed potatoes at the bottom of a deep bowl or pan, tamp a little, shifting the mashed potatoes to get a small part of the free space for other ingredients.

In a saucepan with mashed potatoes, pour flour, an egg into the vacant place, pour the mashed potatoes with a spoon of oil, for the elasticity of the dough and knead the mixture with your hand. The dough should be plastic and pliable. We cut the third part from the dough, put it on a board sprinkled with flour and roll it into a long sausage, cut it into pieces about 2 cm long, roll each piece into a ball and make a recess with your finger.

Add 1 tsp to boiling water. salt and sunflower oil, one dumpling is lowered into water, cover with a lid and when it comes up to cook for about 1-2 minutes. We take it out of the water onto a flat plate, cover it with another flat plate, squeezing it tightly with our hands, decant the excess water. Do the same with the rest of the test. Put on a plate dumplings, 3 meatballs and pour them with broth from meatballs.

In the cookbook of each hostess there are many recipes for dishes with potatoes. We can’t even imagine how to do without this root crop. Potatoes are fried, baked, boiled. It goes well with any meat and vegetables. Especially delicious is a potato baked with minced meat in the oven. Consider the best recipes for this dish.

Russian dish in French style

Who doesn't like gourmet french meat? Potatoes with minced meat in the oven are equally tasty. We will lay out all the ingredients in layers. You can change their sequence, but the top layer must be cheese.

Structure:

• 1 kg of potatoes;
• 0.5 kg of minced meat;
• 2 onion heads;
• 200 g of cheese;
• to taste mayonnaise;
• salt and a mixture of peppers.

Cooking:

1. Potatoes need to be peeled, washed and cut into thick circles.
2. Lubricate the baking sheet generously with refined vegetable oil and distribute it with the first layer of root vegetables.
   
3. Peel the onion and cut into rings, spread on top of the potatoes. Now you need to slightly salt the dish and season with a mixture of peppers.
4. Distribute the minced meat in an even layer and season with salt and a mixture of peppers.
   
5. Now generously lubricate the stuffing layer with mayonnaise.
   
6. Grate the cheese and spread it with the last layer. You can add cheese 15 minutes before the end of baking.

   

7. We bake our dish in the oven at a temperature mark of 180-190 degrees for about 1 hour.
   

Mashed potato under a fur coat

We offer you another recipe for baked potatoes with meat in the oven. First we need to boil the potatoes and fry the minced meat, and then bake it. This casserole necessarily have to taste your household.

Structure:

• 600 g minced meat;
• 7-8 potatoes;
• 2 onion heads;
• 2 chicken eggs;
• refined vegetable oil;
• salt and pepper mixture;
• 3-4 tbsp. l tomato paste.

Cooking:

Unusual roll to the festive table

A delicious roll with mushroom notes can be made from potatoes with minced meat. This dish is unusual in its presentation, so it fits perfectly into the holiday menu. We'll take ground pork because it juicy and greasy. If you use any other mincemeat, then you need to add a little mayonnaise so that the dish does not turn out to be dry.

Structure:

• 350 g minced pork;
• 0.5 kg of potatoes;
• onion head;
• 300 g of mushrooms;
• 300 g of cheese;
• spice mix and salt.

Cooking:

Appetizing and fragrant stuffed potatoes

Even a novice cook can bake potatoes stuffed with minced meat in the oven. And our recipe with a photo will help you with this.

Structure:

• 10-15 of the same size of potatoes;
• 0.5 kg of minced meat;
• 1 egg
• onion head;
• 200 g of sour cream or cream;
• 70 g butter;
• vegetable oil;
• 50 ml of filtered water;
• salt, a mixture of spices.

Cooking:

Stuffed potatoes are obtained very tasty, previously boiled in their uniforms until half ready. You can stuff it with minced meat with sautéed onions and carrots, cutting the tubers into two halves. And if you put cheese plates on top, the dish will get a delicious crisp.

Let's find out with you what dishes can be prepared from minced meat and potatoes.

Minced meat and potato casserole

Ingredients:

• potatoes - 1.5 kg;
• ground beef - 500 g;
• bay leaf - 1 pc.;
• onion - 2 pcs.;
• vegetable oil - 2 tbsp. spoons;
• sour cream - 4 tbsp. spoons;
• spice;
• butter - 1 tsp;
• hard cheese - 150 g.

Cooking

So, wash the potatoes, peel, put in a pan and boil until cooked, throwing a bay leaf. Peel the onion from the husk, chop in small pieces and pass until transparent, in a well-heated frying pan in vegetable oil. Now we lay here all season with minced meat and spices. Fry until cooked, stirring constantly.

When the potatoes are boiled, take out the bay leaf and with the help of a crush, turn everything into mashed potatoes. Next, take a baking dish, coat it with butter and put it on the bottom with a dense layer. Then cover everything evenly with minced meat with onions, coat with sour cream and sprinkle with grated cheese. We send the casserole into the preheated oven and detect for about 40 minutes. Then carefully take out, divide into portions and serve.

Potato head with minced meat

Ingredients:

• minced meat - 400 g;
• potatoes - 10 pcs.;
• carrots - 2 pcs.;
• onion - 2 pcs.;
• chicken egg - 2 pcs.;
• vegetable oil - 50 ml;
• seasoning to taste.

Cooking

How to prepare delicious and satisfying dish using potatoes and minced meat? Everything is very simple! Wash the peeled potatoes with cold water, dry with a towel and rub on a special vegetable grater. We clean the carrots, chop on a coarse grater, and remove the husks from the onion and chop them into small cubes. Then fry half the onion in vegetable oil and mix with potatoes. We break eggs here, throw carrots, salt and pepper to taste. All ingredients are thoroughly mixed.

Minced meat is also seasoned with spices, add the remaining raw onion and mix. We bake our dish in a baking sheet, laying it in layers: first potato, then meat and again vegetable. We send the dish to the oven and wait about 30 minutes, setting the temperature to 190 degrees. We serve the finished grandmother on the table in hot form, cut into portions, sprinkled with finely chopped herbs and sour cream.

Minced meat and potato recipe

Ingredients:

For minced meat:

• beef pulp - 300 g;
• onion - 1 pc.;
• pork pulp - 600 g;
• garlic - 3 cloves;
• potatoes - 200 g;
• spice.

For breading:

• vegetable oil - 40 ml;
• breadcrumbs - 3 tbsp. spoons;
• wheat flour - 1 tbsp. a spoon;
• fresh parsley - 1 bunch.

Cooking

To prepare the minced meat, we take pork and beef, peeled potatoes, onions, garlic and spices. Grind the potatoes on the smallest wire rack and squeeze the juice. We wash the meat, dry it, process it from the films and twist it through a meat grinder. Finely chop the onion with a sharp knife and combine with meat, potatoes and squeezed garlic. Knead the prepared meat thoroughly and beat it lightly, covering it with cling film. Then we take a little meat mass, form round cutlets, roll them thoroughly in a mixture and flour.

Now put on the fire a deep thick-walled pan, pour oil in it and heat to a boil. We carefully lay out our patties and fry them on both sides until tender and golden brown. Then pour into the pan little water, cover with a lid, a dish steamed until complete evaporation of the liquid and serve any garnish and vegetables in hot form.

We all know that when preparing to eat, you will not please everyone, because everyone has different tastes. Some people like to eat vermicelli with tomato Italian sauce, while others prefer pizza or some kind of fast food. And if you take into account the fact that these people do not like, then the lists of dishes will be simply huge. Why does this happen? It depends on a lot of factors. For example, from what they ate in a person’s family when he was little. Or maybe it happened once that he was poisoned by a particular product, because he can no longer look at it. Probably with every such thing at least once in my life it happened. Also, human tastes are formed relative to the region where he lives, his friends, his circle of friends and interests.

But there are products that everyone (or almost everyone) likes in our country. This is potato and meat. A lot of dishes were invented from the potato; there’s no point in listing them so as not to spend a few days on it. The meat does not lag behind the potatoes, take, for example, minced meat - from it you can cook a huge variety of different delicious dishes.

That's why, let's find out what you can cook with minced meat and potatoes to feed your family or company of friends.

Potatoes and meat. Their roles in the life of every person

Every Russian person loves potato dishes. Of course, you can cook complex dishes from it, for example, potatoes in pots with mushrooms and cheese, or simple ones that are very convenient to do when you come home from work and do not have the mood or time to stand at the stove for a long time, for example , everyone's favorite fried potato or boiled potato.

For these 2 dishes you will spend half an hour maximum, but they always turn out to be tasty, and in the case of boiled potatoes, also useful.

It is worth saying that potatoes in the vastness of Russia did not appear so long ago, when compared, for example, with buckwheat, but it was very firmly established among the favorite dishes of the Russians, who gladly cook it both for a simple dinner and on holidays.

Now let's talk about meat. Meat can be different, for example, pork, chicken, beef, etc. Everyone loves meat (except, of course, vegetarians) cooked in any way. His love for his taste, but usually do not realize how much it is useful for the human body. Indeed, meat contains valuable protein, which is the main element for building muscle mass, as well as fats, which give a person energy.

It is worth noting that every person needs fats, you just can’t abuse them, because you can get fat quickly.

Potato and minced meat recipes

With these two main components you can cook a very large number of different goodies, for example, you can cook such a simple, but very tasty and satisfying dish:

To prepare this wonderful dish you will need

• 6 medium sized potatoes
• 1 large onion,
• 500 grams of minced meat
• salt,
• ground black pepper,
• chilli.

First you need to peel the potatoes and cut them into cubes, then put in a pan, pour water and boil for half an hour.

Meanwhile, peel and finely chop the onion, put it in a pan and fry until golden brown.

When the onion is ready, you need to add 500 grams of minced meat, salt, ground black pepper and chili pepper to it, then mix thoroughly. Minced roast for 15 minutes, until it is brought up to full readiness.

Then, when the potato is ready, drain the water from the pan and add the entire contents of the pan to it.

Then, mix potatoes with fried minced meat.

It turns out potatoes with minced meat for 4 servings. But, it is also worth noting that potatoes and fried minced meat can be served separately, without mixing, in this case it will still be necessary to prepare the sauce for the potatoes. Creamy or tomato sauce is very good for her.

The fact that you can cook a lot of different things from minced meat and potatoes is known to everyone, you only need to know the recipes for these delicious dishes.