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Recipe Meat Casserole

  • Potatoes - 10-12 pieces
  • Boiled beef - 350-400 Grams
  • Bulbs - 2 pieces
  • Sour cream - 250-300 Grams
  • Eggs - 2 pieces
  • Salt and pepper (fragrant mixture) - To taste
  • Turmeric - To taste
  • Greens (dill, parsley, basil) - To taste
  • Melted butter - 2 items. Spoons

1. Turn the beef through a meat grinder. Cut the onions into small cubes and chop the greens. Preheat melted butter in a frying pan. Lightly fry the onion on medium-high heat. When the onion begins to become clear, add 1 teaspoon of turmeric and a scented peppery mixture. Stir and fry for 1 minute. Add greens. Reduce heat and fry for 30 seconds. 2. Add a few tablespoons of meat broth and meat. Season with salt and pepper. 3. If the filling is dry, add more meat broth. Cover and set aside. 4. Boil potatoes in a uniform, allow to cool, clean and scroll through a meat grinder. Stir potatoes with eggs and 250 g of sour cream until a uniform consistency is obtained. 5. Wet hands in water and put half of the potato mass in a baking dish, evenly spreading it over the surface. On top, put the meat stuffing and flatten. 6. Put the remaining potato mixture on top. Lubricate with sour cream. 7. Bake in a preheated to 180 degree oven for 40 minutes to 1 hour before a crispy crust. 8. Serve meat casserole with sour cream.

Servings: 3-4

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