We all have known potatoes since childhood ... Well, what can be made from it new and original from minced meat and potatoes? It turns out that in the world there are many recipes for potato dishes, which we did not even suspect!

We offer you 4 dishes that can be prepared from minced meat and potatoes. Please your loved ones with recipes that are based on a “tasty duet” - potatoes + meat. Simple and delicious!

Ingredients

• Veal or ground beef - 500 g
• Fresh potatoes - 1 kg
• Sour cream - 2 tablespoons
• Onions - 1 pc.
• Mayonnaise - 2 tbsp.
• Pepper, salt, vegetable oil

Cooking method

Peel the potatoes, and cut into small slices, not thicker than 5 mm, mix the potatoes with sour cream and mayonnaise. Grind the meat into minced meat, add chopped onion to it, season with salt and pepper, mix thoroughly.

Take the largest pan you have and grease it with vegetable oil. Preheat the oven to a temperature of 180 degrees. Put potatoes in the first layer on the pan, and mince on the potatoes. The last layer can be laid out the remaining potatoes and pour on top with a mixture of sour cream and mayonnaise, but you can make only two layers.

Bake until the potatoes are soft when pierced with a fork. In the end, the temperature in the oven must be reduced.

Ingredients

• Beef or minced meat - 300 g
• Onion - 1 pc.
• Potato - 6-8 pcs.
• Sour cream - 1 tbsp
• Egg - 1 pc.
• Salt, pepper, cooking oil or lard for frying

Cooking method

Grind the peeled and washed potatoes on a very fine grater or using a food processor so that you get a semi-liquid potato mass. Put it on a sieve and let the potato juice drain. The resulting mass should be slightly moist and soft to form “sorcerers”.

Let the potato juice remaining, let it stand a little so that the potato starch settles on the bottom. It should be added to the dough, and pour the juice. Add the egg and salt to the dough, mix well.

Make minced meat, add finely chopped onion, salt and pepper. It is best to take mixed minced pork and beef in half, this is the most successful combination.

After you have finished potato dough and minced meat, you can begin to make “sorcerers”. For this, 1 tbsp. roll the minced meat into the dough so that the mince is completely closed. The size of the "sorcerer" is approximately with a cutlet. It is possible to form round "sorcerers", or it is possible in the form of pies - it all depends on the taste.

In a large frying pan, heat vegetable oil or lard, fry the finished "sorcerers" until golden brown. After that, put them in a pot or other baking dish. Pour in sour cream and put in the oven over very low heat for half an hour.

The dish is served only hot.

Ingredients

• Beef or minced meat - 500 g
• Potato - 700-800 g
• Mayonnaise - 2 tbsp.
• Onions - 1 pc.
• Sour cream or kefir - 2 tbsp.
• Salt, pepper, a little vegetable oil

Cooking method

Wash and peel the potatoes, cut them into slices. Stuff the mince twice through a meat grinder, salt and pepper. After that, beat him: form a ball from the minced meat and throw it with effort into the bowl where it was kneaded. This gives the meat elasticity and juiciness.

Peel the onion and cut it into half rings. Grease a large frying pan or baking sheet with vegetable oil and put onion in the first layer. After that, make some small thin steaks from the minced meat and put them on the onion. At the end, cover everything with potatoes.

Mix mayonnaise with sour cream (kefir), salt and pepper and pour the roast on top. Place the dish in an oven preheated to 200 degrees and bake for about an hour. Before baking, lower the temperature in the oven a little.

Ingredients

• Potato - 500 g
• Carrots - 1 pc.
• Mixed minced meat - 500 g
• Hard cheese - 100 g
• Onions - 2 pcs.
• Sour cream - 2 tbsp. l
• Butter, salt, pepper

Cooking method

Boil peeled potatoes in salted boiling water, drain the water. Add a small piece of butter, mashed potatoes. Put the pre-ground minced meat in a preheated pan and fry together with chopped onions and carrots. Add fat to the pan to the minced meat is not required, as it is already quite fat.

In a frying pan with high walls or a special baking dish, oiled, spread a layer of potatoes, then a layer of minced meat, potatoes are required to close the casserole. Lubricate with sour cream on top and sprinkle with grated hard cheese.

Place the pan in a hot oven and bake it open until the dish is golden crusted, this is approximately 40 minutes

Bon Appetit!

A very simple and at the same time home-style delicious Russian dish can be prepared from the products that are found in every home. Stewed potatoes with minced meat is a popular dish among many housewives, some cook it in a pan, others in a pan, and we will tell you a classic recipe with a photo. Even a novice cook will cope with the preparation, and the detailed cooking steps and photos will help in this.

What is noteworthy, from a simple food set you can get a delicious first dish, as a worthy alternative to vegetable soups, or maybe a bright stew for the second. The whole secret is in the amount of pepper sauce!

Whatever the cook’s choice, the result is an appetizing, tasty combination of tender meat and vegetable ingredients in a spicy spicy tomato sauce.

Calorie stewed potatoes with minced meat

Calorie content and nutritional value of stewed potatoes with minced meat are calculated per 100 grams of the finished dish, which includes ground beef, bell pepper and potatoes.

The table contains indicative values. BJU dishes can vary significantly, depending on the additional ingredients used.

To cook stewed potatoes with minced meat we will need canned bell peppers (can be replaced with lecho), potatoes and minced meat. Minced meat can be used any, very tasty stewed potatoes with beef or chicken minced. There is no fundamental difference, it all depends on your preference and time. If you need to cook a meal faster and more dietary, then choose chicken mincemeat.

• Potato (medium-sized) - 7 pcs.
• Minced meat - 250 gr.
• Medium-sized carrots - 1 pc.
• Canned bell peppers (or lecho) - 250 gr.
• Onion - 1 pc.
• Black pepper;
• Dried dill

Cooking

Step 1.

Cut the onions into the frying pan. It is best to chop finely, but if you want to feel the onion in the finished dish, then you can cut larger cubes.

Step 2

We pass in a frying pan in vegetable oil until a slightly golden color.

Step 3

As the onion begins to "golden", pour the prepared ground beef, salt and season with ground pepper, dried dill to taste.

Step 4

We wait until the mince loses its saturated color and pour in canned food from bell pepper. Let the meat boil in gravy for about 10 minutes.

Step 5

At the same time, peel and chop the potatoes into cubes.

Step 6

Cut the carrots into thin strips. It is chopped, not grated carrots that can give the dish a maximum of taste and aroma.

Step 7

Add vegetables to the pan to the stewed minced meat and peppers.

Step 8

Pour the required amount of water. When preparing the second dish, 150 ml is enough. liquids. If the first course is being prepared, the amount of liquid must be increased to 400-500 ml. It is important to taste the gravy and, if necessary, adjust the amount of seasoning, since canned tomato sauce can be quite concentrated.

Step 9

Cover the mixture with a lid and hold for 15-20 minutes.

After the allotted time, we serve delicious stewed potatoes with minced meat to the table.

Braised potatoes with minced meat, pickles and vegetables

Stewed potatoes with minced meat and vegetables is a rather classic dish that everyone has tried at least once in their life. But what if you make the familiar taste a little more interesting and add pickles? Believe me, the combination of such products, even when stewed, is very, very tasty.

- Potato - 7 pcs.
  - Pickles - 2 pcs.
  - Stuffing - 250 gr.
  - Onion - 1 pc.
  - Carrots - 1 pc.
  - Sunflower oil
  - salt
  - pepper

Cooking

1. Rinse and peel vegetables thoroughly. Cut the onions into small cubes, carrots can be grated coarsely or cut into thin strips.

2. In a deep frying pan in sunflower oil, lightly fry the minced meat. Add onions to it and continue to fry for 5 minutes, stirring occasionally. Then add the carrots and continue to fry for another 7 minutes.

3. Add a little water, one glass will be enough. Salt, pepper, cover and leave to simmer over medium heat for 10 minutes.

4. Peel the potato tubers and chop coarsely. Add to the stewed meat with stewed vegetables, if necessary, add a little water and cover. Stew potatoes for 10 minutes.

5. Cut pickles into small cubes and send to potatoes and minced meat. Continue to simmer until cooked.

Similar recipes:

Meatball Soup

Ingredients

Water
  chopped meat
  carrot
  potatoes
  any cereal optional
  green onions
  greenery
  salt pepper
  Bay leaf
  Cooking

Boil water, put grated carrots, potatoes.
  To form meatballs from minced meat.
  When the potatoes are already half ready, toss the meatballs, bay leaf, salt and pepper to taste.
  A couple of minutes before the soup is ready, put chopped herbs and onions.
  In the soup you can put any cereal, then lay it together with potatoes. Also, carrots and onions can be fried, then your soup will be more expressive in taste and calorie.

Minced meat-400 gr.
  Onion garlic,
Egg,






  Sprinkle with greens when serving!
  Bon Appetit!

Potato patties in sour cream and tomato sauce!

Minced meat-400 gr.
  Onion garlic,
Egg,
  Bread (soak in cold milk).
  Flour-2 tablespoons (for breading).
  Prepare the minced meat (as on cutlets), divide, each ball breaded in flour. Put in grease. shape, and the middle of the potatoes.
  Bake open. oven for 15 minutes, at 220 *.
  For the sauce, mix 2 tablespoons of sour cream + 1 tablespoons of ketchup + 0.5 cups of water, salt, pepper.
  Pour the sauce and leave in the oven for 20 minutes.
  Sprinkle with greens when serving!

CASSEROLE
  clean the zucchini, cut into pieces, then fry a little in vegetable oil. Set aside. In the minced chicken (400-500gr) add carrots, grated, (1 pc), onion (1 pc), I added one more grated potatoes, salt, spices and mix. Separately, prepare the filling: 2 eggs + milk (100 ml) + greens + salt. Whip. Separately grate the cheese on a coarse grater. Cut small tomatoes (3-4 pcs) into circles. Spread in the form of layers: zucchini, minced meat, tomatoes, pour everything on top with the prepared filling, and sprinkle with cheese at the end! We put in the oven preheated to 180 degrees for 30 minutes.

Khanum Many people call this dish "Lazy Manty". But this is a very big mistake - the taste of khanum is very different, if, of course, it is cooked correctly, with frying, fresh onion and thinly described dough. I love khanum more than manti for its unique taste. After all, where else can you find such a combination? Ingredients: dough: 3/4 cup water + 2 cup flour + 0.5 teaspoon salt Stuffing: 300 gr minced meat 3 large onions 3 large potatoes salt, pepper, zira For frying: 2 onions, cut 1 tbsp. flour spoon 3-4 tbsp. tablespoons tomato paste Knead the dough without an egg. Preparing the filling: Dice potatoes and onions, mix with meat and spices. Thinly roll the cake, spread the forcemeat evenly and roll it into a roll. We set to cook for 40 minutes, and ourselves are engaged in frying. Fry the onion sliced \u200b\u200bin half rings until golden brown, add flour and tomato paste. Fry with continuous stirring for a couple of minutes. Dilute with water to the consistency of the sauce, salt, pepper. Let it boil for 2-3 minutes. Turn off. Separately, cut onions, rinse. You can cut and green. We take our products from a double boiler, pour sauce and sprinkle with a beam.

How to cook manti

Turn 400 grams of fat mutton and 70 grams of fat tail fat through a meat grinder, setting up a large lattice or cut into small cubes (slightly freeze meat and fat, then they will be much easier to cut). Peel and chop finely 7-8 medium onions, the weight of the onion should be the same as the weight of the meat. If there are no scales at home, focus on the volume of products: for 1 cup of meat, take 1.5 cups of chopped onion.

Mix meat with onions, salt and pepper to taste. Add a little water to the minced meat to make it juicier. Leave the minced meat to infuse for at least 30-40 minutes. For taste, add freshly chopped parsley, dill, cilantro and cilantro, if desired.

Cook the dough. To do this, mix 1 egg with a glass of cold boiled water, then add 1 teaspoon of salt and mix thoroughly again. Sift 4 cups flour into a deep cup, pour the liquid into it and knead the dough. It should be elastic.

Divide the dough into 3-4 parts, the parts should be the same as the circles in the pan. Divide each piece into 9-12 parts. Roll out each piece into a round cake, put the forcemeat in the center so that the edges can be pinched. Pinch the edges on the principle of dumplings (you can use other methods), collecting them in the shape of a rose. Put a pressure cooker with water on a fire and let the water boil. Set the mugs, close the lid. Cook for 40-45 minutes over high heat. Garnish with fresh herbs before serving the manti.

Manti is not only very tasty, but also a full dish. Steamed and seasoned with sauce or sour cream, they are not only useful, but also unusually juicy. Having tried manti at least once, you will definitely want to cook them again. Lamb;
  fat tail fat;
  onion;
  flour;
  eggs
  ground red pepper;
  ground black pepper;
  salt. You need to eat manti with your hands, not with a fork, so that juice does not leak from them. To prepare a soft dough instead of water, use kefir and do not add an egg, slightly increase the amount of salt. Before putting the manti on the mugs, dip them in vegetable oil so that they do not stick to the tier.

Pie "Sloth" (not sweet)
  Light, unusual and very tasty pie.
   The author cooked a pie in a slow cooker, but can also be cooked in the oven.
   So we need:
   2 sheets of thin pita bread
   500 grams of minced meat (for non-meat-eaters you can replace with mushrooms, potatoes)
   onions, greens
   for filling:
   3 eggs
   5 tbsp mayonnaise
   2 tbsp ketchup
  Cooking:
Make minced meat, add onion, greens, salt and pepper to taste. Put lavash leaf. And cover it with minced meat)) Roll it up, also act with the second lavash leaf. Make a filling of eggs, mayonnaise and ketchup (ketchup can not be allowed to taste) ) Lubricate the pan MV rast. with butter and turn our rolls with a snail, it broke a bit, but it's not scary))) And fill it (if there wasn’t enough fill, do a double dose) Turn on the MV for the “Baking” mode for 50 minutes. Next, turn it off and leave it with the lid closed for 15 minutes, then another 10 with the lid open.
   We take a small basket of a double boiler, insert it into a saucepan and turn the saucepan over with a magic hand movement)) Cut and enjoy. This is delicious!

Pumpkin soup.
  This soup is quite exquisite and is considered one of the most extravagant in Europe. To prepare it, take one medium-sized potato, one medium onion, one parsley root, pumpkin (determine the volume yourself, we’ll just say that they usually take twice as much potato), a teaspoon of basil, about half a spoonful of nutmeg, a third glass of cream ( if there is no cream, you can replace them with a piece of butter) and salt.

We start cooking the soup itself. To put a pot of water on the fire, as soon as the water boils, first put the parsley root (chopped in advance) into it, because it is harder than other vegetables, and after about five minutes you can add all the other vegetables to it. We continue to cook all the ingredients for fifteen to twenty minutes, during which time they must be cooked. The main thing here, do not digest them. Remove all vegetables with a slotted spoon, cool them a bit, put portionwise into a blender, and be sure to add a little broth from the pan to each portion. Now grind each portion to a homogeneous mass (to a state of mashed potatoes). Put this mashed potatoes back into the pot with the broth, add salt and cream there. Of course, you can do without cream, however, cooking with cream is considered a classic in any recipe. Bring the resulting mass to a boil, constantly stirring.

Now add the basil, because it is he who gives this dish its famous spice. If you are cooking for the first time, you can first put half of its portion, and then pour to taste. Once you have decided on the amount of basil, add nutmeg. Now your soup is ready. If you are a meat-eater and do not eat meals without this product, we advise you to cook the meat (or minced meat) separately, fry it (or boil) it before cooking and put it directly on the plate before pouring the soup or in the pan itself a few minutes before the end cooking.

✫ STUFFED POTATO ✫

Ingredients:
  - 6 large potatoes
  - 50 grams of butter
  - 4 tablespoons of sour cream
  - 100 grams of hard cheese
  - 4 cloves of garlic
  - 100 grams of ham, boiled chicken or other

Cooking:
  Wash the potatoes and peel. Put the potatoes in boiling water and cook for 15-20 minutes, the main thing is that it should not be digested. Drain and let the potatoes cool.

While boiling potatoes, we will prepare the filling. To do this, cut the boiled chicken or ham into small pieces. Grate the cheese. Crush the garlic with the garlic. Add sour cream, salt and pepper to your taste. Mix everything thoroughly. In addition to the specified ingredients, you can add to the filling everything that your fantasy tells you or will be available in your refrigerator. You can add chopped tomato, sweet pepper and so on ..

We take our potatoes and cut them in half lengthwise, cut out the core, which will also go to the filling. It turns out such potato baskets, which we fill with ready-made meat. It remains to put the stuffed potatoes in a mold or on a baking sheet, pre-oiled with butter, and put in the oven for about 10 minutes, so that the cheese is melted and browned.

Tasty and fragrant dish is ready!

Casserole with meat

Of what:
  ground beef - 1 kg 250 g,
  onion - 2 pcs.,
  carrots 3 pcs.,
  celery stalk - 3 pcs.,
  garlic - 2 cloves,
  flour - 3 tbsp. l
  tomato puree 1 tbsp. spoons
  red wine - 200 ml,
  beef broth - 850 ml,
  Worcestershire sauce 4 tbsp. spoons
  thyme - a few twigs,
  bay leaf 2 pcs.,
  olive oil 3 tbsp. spoons
  potatoes - 1 kg 800 g,
  milk - 225 ml,
  butter 25 g,
  grated cheddar 200 g
  grated nutmeg,
  salt, pepper to taste.

In a deep skillet or stewpan, heat 1 tbsp. a spoonful of olive oil. Fry the minced meat until golden brown and transfer it to another saucepan.
Pour the rest of the oil into the pan where the minced meat was fried, and add the finely chopped onions, carrots, and celery. Simmer until soft for 20 minutes. Add garlic, flour and and tomato paste. Increase heat and simmer for a few minutes.
  Add the roasted minced meat to the stewed vegetables. Pour in the wine, let it evaporate a little and pour the broth, Worcestershire sauce. Bring to a boil and, without covering, cook for 40-45 minutes. After about half an hour, check if there is a lot of liquid left in the pan. If a lot, make the fire stronger. At the very end of cooking, add bay leaf and thyme.
  From mashed potatoes in salted water, prepare mashed potatoes, add milk, butter, a third of grated cheese and grated nutmeg to it, salt and pepper. Mix well.
  Put the minced meat with vegetables in an even layer in a baking dish, cover with mashed potatoes, sprinkle with the remaining grated cheese and put in the oven for 25-30 minutes to be baked.
  Serve the cooked casserole as the main course.

Many people call this dish “Lazy Manti”. But this is a very big mistake - the taste of khanum is very different, if, of course, it is cooked correctly, with frying, fresh onion and thinly described dough.

Ingredients:
  dough:
   3/4 cup water + 2 cup flour + 0.5 teaspoon salt
  Filling:
   300 gr minced meat
   3 large onions
   3 large potatoes
   salt, pepper, zira
  For frying:
   2 onions, cut
   1 tbsp. flour spoon
   3-4 tbsp. tablespoons tomato paste

Knead the dough without an egg. Preparing the filling: Dice potatoes and onions, mix with meat and spices. Thinly roll the cake, spread the forcemeat evenly and roll it into a roll. We set to cook for 40 minutes, and ourselves are engaged in frying. Fry the onion sliced \u200b\u200bin half rings until golden brown, add flour and tomato paste. Fry with continuous stirring for a couple of minutes. Dilute with water to the consistency of the sauce, salt, pepper. Let it boil for 2-3 minutes. Turn off. Separately, cut onions, rinse. You can cut and green. We take our products from a double boiler, pour sauce and sprinkle with a beam. I ask to the table!

Anyone who has ever tried Poltava dumplings will never be able to forget this taste. Properly cooked dumplings, soft, fluffy, light, they melt in your mouth! Remember the Gogolevskys who themselves jumped out of the plate? So, write down the recipe.
  For the test:
   5 cups flour
   1 tablespoon of soda
   1 teaspoon of salt
   1 tablespoon of sugar
   1 egg
0.5 l Kefir or whey,
  The filling can be anything: cherry, cottage cheese, minced meat, boiled potatoes with fried onions, stewed cabbage, strawberries, cherries, currants, blueberries and many others. other

Serve with traditional Ukrainian kvass. Bon Appetit

Ingredients for making meatball soup:

Minced meat (mixed meat) - 400 grams,
  Potato - 4-5 pieces,
  Carrot - 1 piece,
  Onion - 1 piece,
  Any greens,
  Vegetable oil,
  Salt
  Allspice

Cooking Meatball Soup:

Stuffing salt and pepper. Mix well. Make meatballs from minced meat. Pour water into the pan, bring to a boil. Peel and cut the potatoes into cubes. Add potatoes to the pan. Cut carrots and onions and fry in oil. Put the vegetables in a pan and bring to a boil, boil for about 15 minutes. Add meatballs to the pan, cook another about 25-20 minutes. Cook the soup with greens. Bon Appetit everyone!

Greek Classics: Keftedes.

Cooking time: 30 min.
  Servings: 9-10 pcs.

You will need:

250-300 g of beef;
   250-300 g lean pork;
   1 zucchini;
   1 egg
   2 tbsp tomato trade winds;

   1 onion;
   2 cloves of garlic;

How to cook:

3. Mix thoroughly.

Greek Classics: Keftedes.

Keftedes is Greek meatballs or meatballs made from minced meat and vegetables, which are tender and tasty. Especially in the heat of the heat.
  Speaking of kefdes, I want to note that in Greece, every housewife has her own recipe for this wonderful dish. Someone cooks them from lamb, someone from pork and beef. Some recognize only keftedes with potatoes, for others only the option with zucchini is acceptable. And the variations do not end there. As part of keftedes, you can also find carrots, eggplants, various greens (from dill and basil to oregano and mint) and even cinnamon. Well, the size of the cutlets themselves varies from very small to quite large.
  Only one remains indisputable. Keftedes is always a mixture of minced meat and minced vegetables, a dish generously seasoned with spices and herbs, prepared with love for your loved ones and for food.

Cooking time: 30 min.
  Servings: 9-10 pcs.
  Difficulty of the dish: # h2_of_5
  Similar recipes: # cook_meat # beef

You will need:

250-300 g of beef;
   250-300 g lean pork;
   1 zucchini;
   1 egg
   2 tbsp tomato trade winds;
   2 tbsp breadcrumbs;
   1 onion;
   2 cloves of garlic;
   oregano, mint, salt, pepper to taste.

How to cook:

1. Grind onions. Grate zucchini.

2. Pass the garlic through a press and add to the vegetables. We also send salt, herbs, spices, breadcrumbs, an egg, tomato trade winds there.

3. Mix thoroughly.

4. From the meat we prepare minced meat. Mix it with the vegetable portion.

5. Form the patties, put on a baking sheet and send to the oven preheated to 250 degrees for 15-20 minutes.

Ready-made keftedes are served hot in the company with sauce, for example, zazzyki.

Bon Appetit!

Culinary Academy - even more delicious dishes!

Tsipilins (Lithuanian cuisine)

I have many friends from Lithuania and there is a cafe in our city with Lithuanian cuisine. Once I tried this dish in it and was delighted. I began to ask friends how to cook it. And it turned out that there are as many recipes as hostesses. I am sharing with you the recipe I made.

Ingredients (for 4-5 pcs): 5 medium potatoes, 150 gr. Minced meat, salt, pepper, onion, 1 tbsp. Of starch.

Boil 2 potatoes in their skins, peel and three on a fine grater. 3 peeled potatoes and three mashed potatoes, put in a rag or cheesecloth and squeeze all the juice. Mix the potatoes with each other, add the starch (I had a young potato, so I added 2 tbsp. Of starch).
  Minced meat, salt, pepper, add finely chopped onion.

We put a pot of water on the stove, salt well and wait until the water boils. When the water boils, we reduce the fire, the water should gurgle a little.

We wet our hands, take the potato mixture and make a flat cake on it, add minced meat to the center, glue the edges to form pies (we glue the seams together so that they do not spill).
  Put cipilin on a spoon and gently lower it to the bottom of the pan. Cook for 30 minutes. Serve with sour cream and greaves.

Good appetite!

  (115 kcal)

Cook the minced meat.

Finely chop the tomatoes.

Let’s rub cheese.

Finely chop the parsley.

Take three beaten eggs.

We take potatoes and if anyone remembers, I, in a post about potato chests, took out the core of half a potato. We do here as well.

We put it in a pan with salted water and let it boil in literally 8-10 minutes.

Cook the minced meat.

Finely chop the onion and passivate it until soft.

Then we cut the tomatoes into slices and remove the skin from them in this way.

Finely chop the tomatoes.

Let’s rub cheese.

Finely chop the parsley.

Take three beaten eggs.

To the beaten eggs, add onions, feta cheese, parsley and tomatoes only without juice, one pulp.

All this is well mixed, pepper.

We got our potatoes, put it in a suitable form.

Stuffed with minced meat, doused with vegetable oil and stuffed into a preheated oven. Then they got it and now they poured the juice left over from the tomato, you can add more juice separately.

Stuffed Potato with Brynza and Egg
  (115 kcal)
  Take potatoes, 200 grams of feta cheese, 3 eggs, s ()

Stuffed Potato with Brynza and Egg
  (115 kcal)
Take potatoes, 200 grams of feta cheese, 3 eggs, tomato, butter from the heels, 2-3 heads of onions, parsley

For the sauce: a glass of milk, a couple of tables. tablespoons flour, juice of half a lemon, lemon peel.

We take potatoes and if anyone remembers, I, in a post about potato chests, took out the core of half a potato. We do here as well.

We put it in a pan with salted water and let it boil in literally 8-10 minutes.

Cook the minced meat.

Finely chop the onion and passivate it until soft.

Then we cut the tomatoes into slices and remove the skin from them in this way.

Finely chop the tomatoes.

Let’s rub cheese.

Finely chop the parsley.

Take three beaten eggs.

To the beaten eggs, add onions, feta cheese, parsley and tomatoes only without juice, one pulp.

All this is well mixed, pepper.

We got our potatoes, put it in a suitable form.

Stuffed with minced meat, doused with vegetable oil and stuffed into a preheated oven. Then they got it and now they poured the juice left over from the tomato, you can add more juice separately.

Put again in the oven until the potatoes are ready.

Then they quickly made a sauce for her, made from butter, flour and milk.

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, which 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 ground 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 pan with a Teflon coating 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 between them. 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 deepening with a 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.

Potato dishes

A few step-by-step recipes for cooking potatoes with minced meat: stewed potatoes with minced meat, in the oven and in a slow cooker - we prepare with step-by-step photos and videos!

30 minutes

133.4 kcal

5/5 (4)

Do not know what you can cook with minced meat and potatoes? Are meatballs and meatballs already fed up? We have several ideas on how to cook tasty, fragrant and satisfying potatoes with minced meat, and we are willing to share them with you!

Many housewives in the freezer have prepared minced meat, well, and everyone definitely has potatoes in the kitchen. The most common cooking recipe is fried potatoes with minced meat in a pan. But we will reveal some more original ways of cooking dishes from these two ingredients. At the same time, everything is prepared simply and quickly!

Minced potato stew

We suggest stewing potatoes with the addition of minced meat. And so that the dish is not dry and becomes more aromatic and piquant, we will add vegetables - peppers and tomatoes.

Kitchen appliances and utensils:

• pan with high sides;
• cutting board;

• wooden spatula or spoon;
• bowl.

Ingredients

Cooking process

Stewed potato with minced meat

This video will reveal in detail the whole process of cooking potatoes with minced meat.

Potato with minced meat in a slow cooker

For owners of modern kitchen appliances, cooking will not be difficult. Using a slow cooker will help you easily cook stewed potatoes with minced meat.

Time for preparing:  40 min
Servings Per Container: 4.

Kitchen appliances and utensils:

• slow cooker;
• cutting board;

• bowl;
• multicooking spoon;
• grater.

Ingredients

• potatoes - 1 kg;
• minced meat - 350 g;
• vegetable oil - 50 ml;
• onion - 1 pc.;

• carrots - 1 pc.;
• spices for meat, salt and pepper - to taste;
• garlic - 1 clove.

Cooking process

1. We clean the onion and cut into small cubes, and rub the carrots on a coarse grater.
   
   
2. Turn on the slow cooker in the "Frying" mode for 15 minutes. Pour vegetable oil into the multicooker bowl and pass the onions and carrots for 5 minutes.
   
   
3. Stuffing the stuffing. Stir and fry for another 10 minutes, the lid can be closed.
   
   
4. Peel, wash and cut the potatoes into medium-sized cubes or slices.
   
   
5. Transfer potatoes to the slow cooker after the end of the "Frying" mode. Salt and add spices to taste.
   
   
6. Mix all the ingredients, close the lid of the multicooker and cook for 20 minutes in the "Multi-cook" mode. Fix the temperature at 120 degrees.
   
   
7. Serve the finished potatoes with minced meat immediately to the table. Garnish with finely chopped greens, if desired.
   
   

You are convinced that cooking in a slow cooker is easy and convenient - just load the products and set the correct time and temperature. For those who actively use this technique in the kitchen, we suggest cooking or.

Video recipe for potatoes with minced meat in a slow cooker

You can see in detail the process of cooking potatoes with minced meat in a slow cooker in this video.

Potato with minced meat and cheese in the oven

Looking for a quick way to cook potatoes with minimal effort? Cook it in the oven!

Time for preparing:  40 min
Servings Per Container: 4.

Kitchen appliances and utensils:

• a baking sheet or baking dish;
• cutting board;

• bowl;
• silicone kitchen brush.

Ingredients

• potatoes - 500 g;
• minced meat - 400 g;
• onions - 2 pcs.;

• hard cheese - 150 g;
• sunflower oil - 40 ml;
• garlic, salt, pepper - to taste.

Cooking process

We suggest cooking potatoes in the oven on a baking sheet. But you can also experiment with serving and utensils., for example, cook potatoes with minced meat in pots. Such a dish is already prepared in batches, which is very convenient, and will also be softer and more saturated.

You can modify or add ingredients for baked potatoes. Try potatoes with minced meat and tomatoes in the oven. This dish will be less dry, and the tomatoes should be pre-peeled and cut into cubes.

Also interesting is the option of potatoes with minced meat and mushrooms in the oven.. This dish will be more saturated, and you will need fewer ingredients - based on 400 g of filling, take equally 200 g of minced meat (preferably lighter, such as chicken) and mushrooms (champignons, chanterelles, oyster mushrooms are suitable).

Oven potatoes with minced meat and cheese in the oven

See how to cook potatoes with minced meat in the oven in this video.

In contact with