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 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 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 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 and an egg into the vacant place, pour the mashed potatoes with a spoonful 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.

The body of some people, for certain reasons, poorly digests meat. In this case, you should not completely abandon meat products, because you can use minced meat, which is absorbed faster and easier by the body.

Stuffing is a unique product, because from it you can cook all kinds of toppings for baking, meatballs, meatballs, meatballs, serve with a variety of side dishes.

Another advantage of minced meat is that it can be used to make a meal in just a few minutes. Therefore, it is recommended that beginning cooks prepare meat dishes from it.

If you do not have time to prepare the forcemeat, then you can buy it at any grocery store, but what quality it will be is not known. Therefore, contact trusted manufacturers. Of course, it is best to do it yourself at home.

A huge variety of dishes can be prepared from chopped meat, so in one article it is impossible to review all possible recipes. Today we will look at some interesting ideas.

Step by step recipes for minced meat dishes quickly and tasty

This article will review the preparation of several minced meat dishes. If you follow the instructions, then you will not have difficulty with the preparation. It is recommended not to use a microwave oven to defrost minced meat, as it will lose its beneficial properties and juiciness, and in some cases an unpleasant odor may appear. Therefore, a meat product is best thawed naturally.

Menu:

1. Stacks of minced meat

If you are tired of chops and meatballs, you can diversify your diet with stacks. If they are cooked correctly, then they turn out appetizing and satisfying. One of the advantages of this dish is that its composition can be changed as you wish, that is, in addition to minced meat, you can add tomatoes, mushrooms, zucchini and other products. In any case, the result will be wonderful.

Ingredients:

• 300 g of pork or ground beef.
• 2 potatoes.
• 1 onion head.
• 2 eggs.
• 60 g of cheese.
• 5 tsp mayonnaise or sour cream.
• 50 ml of sunflower oil.
• Pepper and salt according to preference.

Cooking

1. First we need to defrost the minced meat, after which we add a little pepper, salt and mix thoroughly. Then divide the resulting mass into 6 equal parts. We spread the meat cakes on a baking sheet, which must first be covered with parchment paper.

2. Peel the onion head from the husk, and then cut into small pieces. Fry them a little in preheated vegetable oil. Onion must be sautéed until golden brown. Carefully monitor the process so that the onion does not burn.

3. Fried onions decomposed into meat pieces.

4. Now we need to boil hard-boiled chicken eggs. After that, do not forget to cool them under cold water. Grind the eggs, add a couple of tablespoons of mayonnaise, and if necessary, sprinkle with a small amount of salt.

5. The crushed eggs are also distributed over the blanks.

6. At the next stage, wash the potatoes, peel them, then rub on a medium grater, and spread them on top of the meat blanks. Do not rub potatoes at the very beginning of cooking, as it will quickly darken.

7. Grated potatoes are covered with a grid of sour cream or mayonnaise. If necessary, add a little more salt.

8. Put the grated cheese and the remaining potatoes with the last layer. Now the pan can be sent to the oven. Stacks are cooked at a temperature of 180 degrees, for 30-35 minutes.

Ready-made huts can be served with beans, cabbage, vegetable stew and other dishes. Bon Appetit!

  2. Meat balls in the dough

If your stocks contain puff pastry and a small amount of minced meat, then you can prepare an original and delicious dish - meat balls or, as they are also called meat balls.

Ingredients:

• 300 g of any stuffing.
• 150 g of mushrooms.
• 1 onion head.
• 1 chicken egg.
• Sunflower oil.
• Puff pastry.
• Salt, pepper, herbs.
• A small amount of flour.

Cooking

1. First, unfreeze the prepared minced meat or cook it yourself, for this you need to twist the meat through a meat grinder.

2. Peel the onions, peel them under running water, and then cut them into small pieces.

3. You can use any mushrooms in the recipe. If you have fresh forest mushrooms, then it is better to add them to the dish. Cut into medium sized pieces, as shown in the photo above.

4. Now we need to heat the vegetable oil in a pan and fry the onion and mushrooms in it until the liquid is completely evaporated.

5. In a separate plate, we send minced meat, fry, raw egg, greens, pepper and salt to taste. Mix everything thoroughly. You should have a liquid mass, so it’s recommended to add a little flour, one spoon will be enough.

6. Roll out the yeast-free puff pastry with a rolling pin. But the layer should not be too thin, otherwise the dough may break during winding on the stuffing.

7. The prepared dough is cut into several strips. Their width should not exceed one centimeter.

8. From the minced meat we will form balls. Their size should not exceed a chicken egg.

9. After that, roll the meat balls in flour so that the mince does not bother.

10. Now we need to wrap the balls with stripes of dough. One glomerulus takes about 4-5 strips.

11. Put parchment paper on the baking sheet, and distribute the prepared balls on the surface.

12. The oven should be heated to 200 degrees. We send the baking sheet with meat preparations into the oven for 40-50 minutes. When the balls begin to brown, the temperature must be reduced to 180 degrees.

The finished dish looks very appetizing, if, through the Internet, the taste was transmitted, then you would certainly salivate.

  3. Pasta and minced meat casserole

Do not know what to cook tasty and healthy for breakfast? A pasta casserole would be a great option. Plus, this dish is very satisfying. The whole cooking process takes no more than one hour.

Ingredients:

• 500 g of boiled pasta.
• 350 g of pork and ground beef. Or you can use one.
• 2 tomatoes.
• 2 eggs.
• 1 onion head.
• 3 tbsp sour cream.
• 120 g of hard cheese.
• 2 cloves of garlic.
• 2 tbsp vegetable oil.
• Pepper and salt.

Cooking

1. First, wash the tomatoes and peel the onions. Tomato cut into large cubes and onions in medium half rings. Also finely chop the garlic.

2. In a pan, heat the sunflower oil, then add the onion to it and fry until transparent.

3. When the onion is almost ready, add raw minced meat to it. Cook for 4-5 minutes and mix thoroughly to get rid of large lumps.

4. At the next stage, add garlic and tomatoes to the pan, if necessary, pepper and salt. We cover the pan so that the products are stewed. Cook for 6 minutes on low heat. In the process of cooking, tomatoes will give juice, which is well soaked in all the ingredients.

5. In a separate plate, add sour cream, chicken eggs and salt, if necessary.

6. Eggs with sour cream are thoroughly mixed with a broom. Just do not overwork, and do not beat the mixture much.

7. The cooked mass is added to cooked pasta. Do not forget to mix everything.

8. Now we need to grate hard cheese on a coarse grater.

9. Lubricate the bottom of the baking dish or baking tray with sunflower oil and put half of the pasta on it.

10. The next layer evenly distribute the minced meat with tomatoes.

11. Now spread the rest of the pasta.

11. With the top layer we distribute the grated cheese.

12. The baking sheet is sent to the oven, preheated to 200 degrees. Cook for 30 minutes. When the dish is covered with a brown crust, then you can consider it ready.

  4. Baked potatoes with minced meat and sour cream

We continue to consider the recipe for cooking casseroles with minced meat. Now we will cook it with potatoes. For this we need simple products that are almost always in the kitchen.

Ingredients:

• 500 g of minced meat.
• 1 kg of potatoes.
• 200 g of cheese.
• 2 onion heads.
• Sunflower oil.
• Pepper and salt.
• Sour cream according to preference.

Cooking

1. Peel fresh potatoes, peel them thoroughly, and then cut them into circles of medium thickness. Lubricate the bottom of the baking sheet with sunflower oil and distribute the chopped vegetables on the surface.

2. In the next step, we need to cut onions into rings and distribute them on the surface of the potatoes. If necessary, pepper and salt. The next layer evenly distribute the minced meat.

3. Minced meat is greased with a thick layer of village sour cream.

4. With the top layer we distribute the grated cheese. Some housewives add cheese 15 minutes before the casserole is ready. Therefore, you can use any method.

5. We send the baking sheet into the oven and cook at a temperature of 180 degrees for one hour.

Serve with greens, fresh vegetables, or other foods. Bon Appetit!

  5. Video recipe for cooking potatoes with minced meat in a slow cooker

Potatoes with minced meat can not only be baked in the oven, but also in the slow cooker. See below for a simple recipe.

A variety of dishes can be prepared from minced meat, while spending only a few minutes on the entire process.

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 minced meat 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!

Not too accurate calculation of the ratio of ingredients - and you have extra mince left. What can be made of it so that the family is satisfied, and it is enough for the planned dish? We remember: we have leftovers, so something global is no longer up to. There are also frequent options in which the workpiece in the refrigerator is still left (and in sufficient quantity), and its traditional use has already become boring. Probably, every housewife had to suffer more than once, thinking out what to make from minced meat, except cutlets. And if food was needed urgently - this is generally a disaster! The sudden arrival of guests to unprepared hosts will panic the most seasoned and balanced person.

Accordion tomatoes

To begin with, what to make quickly from minced meat - for the time that unexpected guests will spend to get from your station to your home. A great snack - and almost instantly - can be cooked with only minced meat, tomatoes and onions in the house. First, the tomatoes are cut in three parallel cuts, not reaching the end - to resemble a kind of fan. The chopped onion is added to the prepared meat, the mass is salted, peppered and beaten out so that excess air comes out. The inside of the cuts is also slightly flavored with salt, after which they are filled with minced meat.

Tomatoes are placed in a greased form, a ring of hot pepper is placed on each tomato (if you like it hot), everything is poured with diluted tomato paste and into the oven, heated to 180. After half an hour, the temperature rises to 250, and after another ten minutes the dish is brought to the table hungry guests. By the way, if you’re in a hurry, you don’t have to do accordions, but simply cut off the tops of the tomatoes and stuff the fruits with minced meat.

Snack croutons

This dish is suitable not only for those who are looking for what to make of mincemeat for relatives who suddenly appeared on the threshold, but also for those who like a delicious breakfast. A piece of eight large champignons rub together with a large onion. The mass combines with a third kilo of minced meat, an egg is driven into it and favorite spices are poured. Slices of loaf slices are spread with minced meat and fried on both sides. You need to start with the one where the spread. When serving, put parsley sprig on top - and breakfast or an appetizing snack are ready.

Meatloaf

This dish is the best that can be made from ground beef: it turns out juicy, aromatic and fast enough. A white roll is soaked in milk, slightly wrung out and combined with minced meat. The base is salted, peppered, an egg is driven into it, and the mass is kneaded to homogeneity. The other two eggs are whipped with milk, a magnificent omelet is baked. In parallel, frying is made from chopped onions and grated carrots. A headlight is placed on the foil with a relatively thick layer, an omelet is placed on it, and frying is on top. Roll roll with the release of the foil so that it does not appear inside it. "Sausage" is put in the oven and baked until blush. Occasionally, water needs to be added to a baking sheet.

Eggplant boat

In general, the list of what to make minced meat in the oven is very long and varied, especially if you combine meat with different vegetables. We offer a recipe that will provide you with a dish that is quite appropriate on the festive table, but also prepared so simply that it suits for an ordinary dinner. A kilogram of eggplant is washed and gets rid of the cuttings. Each vegetable is cut along; pulp is scooped from both halves with a spoon. “Boats” saline and set aside for a quarter of an hour so that excess bitterness comes out with juice. Onion crumbles and fries. When it reaches goldenness, chopped eggplant pulp is added. As it turns red - a pound of minced meat is put in, roasted; turns brown - half a glass of diluted tomato paste flows in, and the mass is stewed for another ten minutes. The finished filling is distributed in halves of eggplant, sprinkled with grated cheese and cleaned in the oven until vegetables are cooked. Eggplant is ready to eat when pierced easily.

Tomato Delight

If you don’t know what to make from minced meat, which is not enough for large-scale projects, take large tomatoes out of the refrigerator - just for them season, they are inexpensive, and there are plenty to choose from. Each tomato is washed, after which a hole is carefully cut out in the region of the stalk. It is advisable to make it not too big, but so that it is possible to take out as many “entrails” as possible. Raw minced meat is mixed with chopped onion, crushed garlic and spices - all exclusively to your taste. Stuffing goes to tomatoes; a small hill of grated cheese is neatly laid out on top. a third of the hour spent in the oven - and you can feel like a spoiled gourmet.

Navy Pasta

Let's move on to what to make from minced meat for everyday use. And pasta in the navy - an eternal, beloved and unforgettable recipe. Those who do not like this dish must have prepared it from stew, which spoiled all the impressions and sensations. According to the mind, it is prepared from minced meat. First, chopped onion and a pair of crushed garlic cloves are stewed in vegetable oil. Then a meat component is added to them, about half a kilogram. It is necessary to fry the minced meat, constantly stirring and breaking large lumps with a fork or spatula. With almost complete readiness, tomato paste is added in the amount of one full spoon and half a glass of water, and the minced meat is put out under the lid. Cooked pasta, preferably long, hard varieties. When ready-made, they are combined with minced meat, heated with it, and when served, sprinkled with grated cheese.

Hedgehogs

Now consider what can be made from minced meat and rice. This cereal goes well with meat, so there are a lot of options for using them in the kit. The recipe offered here attracts attention by the scope for culinary imagination: the base dish can be enriched not only with different gravy, but also with the filling put into the Hedgehog and the side dishes served with it - usually salads, since our balls are a completely independent dish. Grams of 800 minced meat seasoned with spices, salt, garlic and onions. An incomplete glass of rice (choose sticky varieties like Krasnodar) is cooked until half cooked. The cooled porridge is combined with minced meat, supplemented with two eggs and mixed until the rice is evenly distributed throughout the volume. The koloboks are molded. The baking dish is greased with oil, "hedgehogs" are laid out on it and poured with sauce from a package of medium fat cream (40 ml), half a glass of mayonnaise and three tablespoons of tomato paste. It can be replaced with ketchup, only then you need to add it a little more. Unusual cutlets are put in the oven for an hour, after which they proudly rush to the table.

Belarusian “sorcerers”

If you ask an ordinary home cook what to make from minced meat and potatoes, very many will find it difficult to answer. Meanwhile, there is plenty to choose from. If you are not very lazy, adopt the experience of Slavic neighbors. Raw potatoes are taken - a lot, not less than a kilogram and a half. It is cleaned and rubbed on a fine or medium grater. The mass is transferred to a colander to stack the juice. The main thing is not to overdo it and not to strain it all: the "dough" should remain soft and slightly moist. Starch will settle on the potato juice when it settles. After draining the liquid, it returns to the potato mass. A raw egg is driven in there, the base is salted and kneaded. A good lump of “dough” is taken, straightened into a flat cake, a spoonful of ground meat is put in the center (salt, pepper, onion - everything is like cutlets, only without an egg), and rolls into a ball. In well-heated fat or oil, “sorcerers” are fried until they are well tanned, put in a heat-resistant bowl, sour cream and baked for forty minutes in the oven.

Minced meat roast

Those who are reluctant to bother with a grater and rolling can prepare an analogue of meat in French. The peeled potatoes are cut into slices, the onions (a lot can be, it will not spoil the taste in this dish) - in half rings. An oiled fryer is lined with potatoes - tight, so that there are no gaps, but not in several layers. Onion crumbles on top and sprinkles with herbs. Further, minced meat is distributed on the surface and added to taste. The next layer is the onion again, and the final layer is the potato. Mayonnaise with sour cream is bred in a glass of broth (the ratio is your business), the sauce is poured into a mold, and it is removed to the oven. its time there depends on the degree of loading - from half an hour to an hour. Heating is set medium, between 160 and 180 degrees.

Pot miracle

People who even accidentally once bought pots for themselves have long been able to evaluate their prudence and culinary literacy - no other processing method is able to replace cooking in pots. With minced meat, it’s just a chef’s masterpiece.

1. Onions are crushed in half rings, and potatoes - in cubes or thin slices.
2. In the pan, onions are allowed to become transparent.
3. Potatoes are laid and fried (without taking out the onions) to a bright blush.
4. The contents of the pan are distributed in pots, and minced meat is put in its place. It must be fried until dark.
5. The meat goes on top of the potatoes, peppered and salted.
6. Each pot is poured with sour cream or mayonnaise. The liquid should not fill the container by more than two-thirds: when baked, the products give their juice, and if there is too much of it, the dish will become dull-boiled.

In about forty minutes, your magic in a pot can be carried to the head of the table. If desired, a variety of vegetables can be added to the cooking process (mushrooms are especially good in such a company). Fans of Italian cuisine can sprinkle the food with cheese for about five minutes before extracting the pots. And with regard to seasonings there are no restrictions at all, except for their compatibility - both among themselves and with the components of the dish.

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 minced meat in the oven. First we need to boil the potatoes and fry the minced meat, and then bake it. Such a casserole is sure to please 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 will take minced pork, as it is juicy and fat. 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.