Cut the already cleaned potatoes, the pieces, and boil them with a little salt.
Separately in a pan put a tablespoon of butter, when it has melted add the onion cut into pieces and the pepper as well, cut into pieces.
When the onion and pepper have hardened, add the minced and red meat, peeled and cut into pieces.
Mix well until the meat begins to change color and the tomatoes are barely visible. Add salt, pepper and oregano and set aside until the potatoes are cooked.
When the potatoes are cooked, take them off the heat and throw the water off them. Rub well until there are no pieces of potatoes left and add two eggs, stirring constantly.
Put a little oil in a tray (I didn't put it because I put a Teflon foil) and put half of the potato composition. They are spread evenly, over which half of the meat composition is placed. Place the remaining potatoes over the meat and finish with the last layer of meat.
In a glass, mix a tablespoon of sour cream with an egg and pour evenly into the pan over the last layer of meat.
Put one last layer of grated cheese and put in the oven at 200 degrees for 30 minutes.
Potato pudding with meat, eggs and melted cheese!
Here is a tasty dish that is easily prepared from the simplest ingredients. The most flavorful recipe with potatoes, minced meat, eggs and melted cheese. A delicious dish for the whole family!
- 400 gr of minced beef
- fresh coriander, parsley or other greens
METHOD OF PREPARATION:
1. Boil the peeled potatoes in salted water for about 20 minutes.
2. Cut the onion and bell pepper into cubes, pass the carrot through a large grater, chop the greens.
3. Add the onion and pepper to the pan with oil, fry them a little, add meat, salt, black pepper, spices to taste, mix and cook everything under the lid.
4. Add carrots, mix, simmer the composition, and at the end, add greens and turn off the heat. Allow the meat to cool.
5. Peel the potatoes, add the garlic given through the small grater, melted cheese, black pepper and chopped coriander, then pass with a fork until you get a puree.
6. Add eggs to the vegetable meat and mix well.
7. Grease the form with oil, distribute the meat composition, then the puree, straighten the surface with the back of the spoon and decorate it with a fork.
8. Bake in a preheated oven at 250 ° C for 25 minutes.
A super good lunch or dinner, simple and fast. We invite you to try the recipe today, we are sure that all the ingredients are already in your fridge!
- It took
- 500 g boiled potatoes
- 500 g flour
- 2 eggs
- 25 g fresh yeast (or 7 g dry)
- 1/2 teaspoon sugar
- 3 tablespoons milk
- 3 tablespoons oil
- 1 teaspoon salt
- 300 g cheese, cheese, etc.
- For oil and decoration
- 1 egg tied
- poppy and sesame seeds
Beef pudding prepared with eggs, white bread, sour cream and trapist cheese
Potato pudding with beef
Potato pudding with beef, prepared with onion and garlic, cheese and breadcrumbs, served with sour cream
Potato pudding with vegetables
Potato pudding recipe with vegetables (canned green beans, carrots and celery)
Cauliflower potato pudding
Cauliflower potato pudding, prepared with butter and cheese, eggs and a cup of milk
Pudding with potatoes, minced meat and mushrooms
Method of preparation
Finely chop the onion and fry in a pan with a little oil. When the onion becomes transparent and soft, add the minced meat. Cook over medium heat for 15 minutes.
Meanwhile, chop the mushrooms, add over the minced meat and season with salt and pepper.
Cook the ingredients for another 5 minutes.
The potatoes are washed, boiled in a pan with water and salt, until the fork enters them. Drain the water, peel and allow to cool, then cut into slices.
C the scale is given on a medium grater.
In a pot or a heat-resistant dish, arrange a layer of the mixture of minced meat and mushrooms (use only half the amount), put the potatoes on top, then another layer of meat and mushrooms, and finally sprinkle with grated cheese. .
Bake the pudding in the oven at 180 degrees C for 20-25 minutes, until nicely browned.
Mashed potatoes with minced meat
Potato mousse with minced meat, recipe with Greek origins, alternative layers of potatoes and minced meat, baked under a layer of Bechamel sauce and cheese, delicious, tasty and very filling.
Musacaua is a dish with origins in Greece and the Middle East. In the East and in Turkey, the recipe for musaca (in translation serving cold) it is cooked in a very different variant from the one we know, being in fact a kind of salad with tomatoes and eggplants that are served as an appetizer.
In Greece, musacaua - moussaka - it already looks familiar to Romanians: layers of vegetables alternate with layers of minced meat (the meat may still be missing), which is assembled into a shape and everything is baked in the oven.
In our family, musacaua is a beloved dish with strong seasonal values, depending on what vegetables and ingredients we have at hand. In summer, it is preferred eggplant with eggplant, extremely tasty. In winter, the potato mousse recipe comes to power, with cheap ingredients and a delicious end result.
One of the reasons why musacaua is an advantageous recipe is that it allows preparation in advance, possibly the day before. Potatoes and meat sauce can be made in advance and the white Bechamel sauce as well. They can be assembled and refrigerated, and the final baking will take place before being served. Thus, with a little foresight, we can have a consistent and tasty meal without much hassle in just half an hour after a busy day. The ready-cooked moussaka can be successfully frozen, wrapped as tightly as possible.
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