We bake potatoes with meat in the oven. Cooking recipes
Potatoes are not without reason called the second bread. It is difficult even to calculate how many dishes there are from it: fried, mashed potatoes, pancakes, dumplings, dumplings, casseroles and even cutlets.
The most delicious dish is obtained when we bakepotatoes with meat in the oven. To prepare such a meal, it is not necessary to be a brilliant chef. There are several proven ways to make potatoes with meat.
For the first recipe, we need the following products:
- 500 g of pork or a combination of minced meat;
- 1.5 - 2 kg of potatoes of medium size;
- 4 onions;
- vegetable oil;
- one egg;
- salt, spices, greens of dill.
Cooking stuffing
To do this, mix the minced meat with one finely choppedbulb and dill, add spices, egg and salt. It is desirable that the forcemeat be fat enough. Well we mix. Potatoes carefully, but do not peel. Now with a special knife with a ringlet we make through holes along the length of the potatoes. If you do not have a special tool, you can make them an ordinary thin knife.
We stuff the tubers with minced meat and put it on a dry baking sheet as tightly as possible. Within 60-65 minutes bake potatoes with meat in the oven, preheated to 2000C. If you want the dish to be juicier, place it in the sleeve for baking.
While we bake potatoes with meat in the oven,cut the three remaining bulbs with rings and stew them with butter on low heat until ready. We take out the prepared dish, put it on a large plate, and distribute the bow evenly on the top. The pot stuffed with meat is well browned in the oven, and the juicy, stewed with vegetable oil, will lightly impregnate it with its juice. The dish is ready.
For the second recipe we stuff the tubers exactlyThe same, but first we will clean them from the peel. Potatoes with stuffing we put in a saucepan and pour salted boiling water. We put it on the fire and let it puff for 8-10 minutes. The main thing is not to overdo it so that the potatoes are not boiled. The cooking time depends on the variety. We take the boiled potatoes and let them drain. We heat in a deep frying pan a sufficient amount of vegetable oil to cover the potatoes completely. We lower a few pieces of stuffed tubers into the deep-frying pan and fry until a ruddy brown. Sprinkle the potatoes with finely chopped dill and serve them to the table hot.
And the third way. Stuff the tubers the way it was indicated in the first recipe. We take the cast-iron pot, we put the potatoes there. Now mix equal portions (if desired) of tomato sauce, sour cream, water and vegetable oil (you can creamy). The resulting mixture of salt, pepper and pour it potatoes. Cover the pan, if there is no cover, use foil. Bake the potatoes with the meat in the oven until cooked. We take out, lay out on portions plates. Bon Appetit!
