Potatoes Stuffed with Ground Meat
Appetizers • Jewish
Description
Preparing the potatoes for stuffing is not difficult — you can carve a hollow in the tuber using a sharp knife or a dessert spoon.
Ingredients
- Salad Potatoes 0 lbs
- Beef 10 oz
- Passata Tomato Sauce 1 tablespoon
- Chicken Egg 1 piece
- Wheat Flour 1 tablespoon
- Sour Cream 2 tablespoons
- Dill to taste
- White Pepper (whole) to taste
- Salt to taste
Step-by-Step Guide
Step 1
Select large potatoes, wash them well, pour boiling water over them, add salt, and cook until half-done, then peel, cut off the tops from one side, and carefully remove the core with a sharp knife.
Step 2
Pass the meat (beef or pork) through a meat grinder along with the extracted potato pulp, add the egg, finely chopped dill, ground black pepper, and salt. Mix everything well.
Step 3
Stuff the resulting filling into the potatoes and cover them with the cut-off tops.
Step 4
Tightly pack the potatoes in a pot, pour in broth or water, and simmer on low heat until cooked through.
Step 5
Season with tomato sauce, flour, and sour cream.
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