Technological map of potato casserole. Potato casserole with boiled meat
ROUTING
Potato casserole with boiled meat
Product name | Product consumption rate for 1 serving with a net weight of 100 g |
|
Gross weight, g | Net weight, g |
|
Beef DP large piece cooled (blade part) or Beef DP large piece (shoulder part) frozen | ||
Weight of boiled beef: | ||
Fresh peeled semi-finished potatoes or Fresh food potatoes | ||
Fresh peeled semi-finished onions or Fresh onions | ||
Butter | ||
Butter | ||
Breadcrumbs | ||
Fortified salt with reduced sodium content | ||
Weight of semi-finished product: | ||
Exit: |
100 grams of this dish contains:
Vitamins, mg |
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Cooking technology: the prepared beef is cut into pieces with a net weight of 1.0 to 1.5 kg, no more than 8 cm thick, placed in hot water, bring to a boil, remove the foam formed on the surface, cook at low boil in a sealed container until tender. 15 minutes before the end of cooking, add table salt (1/4 of the recipe norm). The boiled meat is cooled and cut into pieces.
The prepared onions are finely chopped and simmered in a small amount of water with the addition of butter.
Boiled meat is passed through a meat grinder (a meat grinder is used to finished products marked “MB”), along with poached onions, add iodized table salt to the minced meat (1/4 of the recipe norm).
Fresh peeled potatoes (sulfated semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. The prepared potatoes are boiled in salted water (1/2 part of the table salt from the recipe), the water is drained, the potatoes are dried and rubbed hot. The mashed potatoes are divided into two equal parts. Place one part on a greased baking sheet or frying pan, level it, put the minced meat, and the rest of the potatoes on it. The thickness of the casserole should be 4-6 cm. After leveling, the product is sprinkled with breadcrumbs, sprinkled with melted butter and baked in an oven or oven for 20-30 minutes at a temperature of 220-280°C until cooked and a golden brown crust forms on the surface.
The finished casserole is cut into portions.
Serving temperature: 65±5°С.
Implementation period: no more than 1 hour from the moment of preparation.
Baked dishes include casseroles, rolls, puddings, souffles, etc. When preparing these dishes, vegetables are first subjected to all kinds of heat treatment, then baked in sauces, sour cream or butter for 15 minutes at a temperature of 250 ° C until the surface appears soft browned crust. When baking, the product should warm up inside to a temperature of 80° C.
Potato casserole. The process of preparing this dish consists of obtaining minced meat, preparing the potato mass, molding, and cooking the product.
Minced meat is prepared as follows: cook rice in a large amount of water; finely chop hard-boiled eggs, onion and parsley. The onions are sautéed, combined with eggs, rice, herbs, salt, and mixed. Instead of rice, you can add boiled mushrooms.
The potato mass is prepared in the same way as for cutlets. It is allowed to add a small amount of milk to it.
On a baking sheet, greased with oil and sprinkled with breadcrumbs, spread half of the potato mass in an even layer of 1.5-2 cm, and minced meat on it. The minced meat is covered with the same layer of mass on top. The leveled surface of the casserole is greased with sour cream or raw egg, and a pattern is applied. Then the casserole is placed in the oven and baked at a temperature of 230-250 ° C until a soft, browned crust appears on the surface. Cool the finished casserole slightly and cut into portions. The casserole can be prepared from one potato mass without minced meat.
When serving, a piece of casserole is placed on a plate and topped with butter, sour cream or red sauce.
Potatoes 213, milk 30, eggs! /b rice 15, onion12, parsley 5, butter 5, sour cream5, Output 200.
Carrot casserole with apples and rice . Rice is boiled in a large amount of water, the liquid is drained, and the cereal is seasoned with butter. Apples are peeled and seeds removed and cut into strips. The carrots are chopped and simmered in a small amount of milk. Raw eggs are ground with sugar and diluted with milk - you get sweet leison,
Poached carrots are combined with rice, apples and lezon, mixed, and placed on a baking sheet greased with oil. The top of the casserole is moistened with leisonn. It is baked in the same way as a potato casserole.
Serve the casserole (1 piece per serving) with butter or ‘ sour cream sauce.
Carrots 130, milk 40,apples 50,rice 20,sugar 10, buttercreamy 10, eggs! /4" sour cream 5.Exit205.
For cabbage casserole The mass is prepared in the same way as for cutlets.
Zucchini baked in sour cream. The pulp and seeds are removed from peeled zucchini, then they are cut into slices or cubes and fried, sprinkled with salt.
Prepare a medium thick sour cream sauce. Fried zucchini Place on a greased baking sheet, pour over sour cream sauce and bake in the oven until a light golden crust appears on the surface and the sauce thickens.
When serving, place the zucchini along with the sauce on a heated plate and sprinkle with chopped parsley.
Zucchini 315, butter 10, wheat flour5, sour cream20, parsley 5. Yield 190.
Potato roll . The potato mass is prepared in the same way as for potato cutlets(you can add flour). Then they make minced meat: hard-boil the eggs, peel them, and finely chop them. Cauliflower is divided into inflorescences and boiled. Parsley is also finely chopped. Canned green pea allowed in own juice and drain in a colander. Prepared cauliflower combine with peas, add butter, chopped eggs and herbs, and mix the resulting mixture.
The potato mass is laid out on a moistened napkin in the form of a rectangular layer 1.5-2 cm thick. Minced meat is placed along the middle of the potato mass. Using a towel, connect the edges of the roll, give it a shape, and carefully transfer it, seam side down, onto a greased baking sheet. The surface of the roll is greased with raw egg or sour cream, sprinkled with grated cheese or breadcrumbs, pierced in the middle in several places so that the roll does not deform during baking, poured with butter and placed in a heated oven. The roll is baked in the same way as a potato casserole.
When serving, the roll is cut crosswise into elongated pieces 2-2.5 cm thick, placed on a plate (1-2 pieces), sprinkled with butter, sauces - sour cream, tomato, etc.
You can also prepare the roll with minced meat from sauteed onions and carrots with the addition of eggs or white cabbage and carrots.
Potato213, cauliflower 80, green peas 10, parsley 5, butter10, eggs! /z, wheat flour 5, Dutch cheese5. Exit200.
Cabbage roll. The mass for the roll is prepared in the same way as for cabbage cutlets. For minced meat, boil rice in a large amount of water and drain in a colander. Carrots are cut into small cubes, simmered in water or milk, seasoned with salt and sugar. Seedless raisins are washed and kept in water to swell. Carrots, rice and raisins are combined, mixed, seasoned with butter.
Beetroot roll. The beets are boiled in their skins, peeled, passed through a meat grinder, placed in a saucepan, and milk is added. The resulting mass is heated to a boil, semolina is gradually introduced into it and boiled with stirring for 7-10 minutes. Then it is cooled to 50° C, raw eggs are added and mixed.
Either jam, or fresh apples with cottage cheese, or boiled rice with raisins are used as minced meat.
A beet roll is shaped and baked in the same way as a potato roll. When serving, pour over butter.
Pumpkin and apple pudding. Apples are peeled and seeds removed, cut into thin slices, and processed pumpkin - into medium cubes. Egg yolks are separated from the whites and ground with sugar.
The pumpkin is placed in a bowl and simmered in its own juice until half cooked, then milk is added to it, brought to a boil, apples are added and the mixture is simmered until soft. After this, semolina is introduced into it, stirring, the mass is boiled for 5-7 minutes at low heat, cooled to 50-60 ° C. Then salt, egg yolks, ground with sugar, are added, and everything is mixed. Beat the whites until a fluffy, stable foam forms, combine with the vegetable mass and mix carefully so that they do not settle. The pudding is placed on a greased baking sheet, filling the dish to 3/4 of the height, poured with oil, and baked in the oven until a small dried crust appears on the surface.
Puddings are also prepared from zucchini, cauliflower, carrots and other vegetables.
When serving, the slightly cooled pudding is cut into portions (1 per serving), sprinkled with butter, sour cream or milk sauce.
Pumpkin 155, apples 65, milk 40, semolina 20, eggs! /4" butter 10, sugar 10. Yield 200/5.
Beet soufflé . The beets are boiled in their skins, cooled, peeled, rubbed or minced. Prepare milk sauce medium thickness. The yolks of raw eggs are separated from the whites, ground with sugar, and the whites are beaten into a fluffy foam. Combine the beets with the sauce and yolks, mix, add the whites and carefully stir the mass again.
The soufflé is placed in greased molds or on a baking sheet and baked in the oven, like pu-ding, or steamed (in a steamer box or in a water bath). The finished slightly cooled soufflé is taken out or cut into portions, placed on a plate (1 piece or 1 piece), poured with butter or milk sauce.
Soufflé is also prepared from individual types of other vegetables (carrots, zucchini, pumpkin) or from a mixture of several vegetables.
Beetroot 200,milk 70, butter 10,eggs ¼, wheat flour 10,sugar 5.Yield 200/5.
Cabbage baked with milk sauce. White cabbage is cut into pieces, cauliflower is divided into individual inflorescences, placed in boiling salted water and boiled until tender, then placed in a colander to drain the broth.
Prepare a milk sauce of medium thickness and combine it with cabbage and mix. The resulting mixture is placed in an even layer on a greased baking sheet, sprinkled with grated cheese on top, poured with butter and baked in the oven until the sauce thickens and a light, dried crust appears.
When serving, the cabbage is divided into portions, placed on a plate, and sprinkled with oil or milk sauce. Cabbage can be baked and released in portioned pans.
Stuffed cabbage rolls . The process of preparing cabbage rolls consists of preparing cabbage, preparing minced meat, molding semi-finished products, heat treatment, and serving.
The stalks are removed from a whole head of cabbage. Then the head of cabbage is boiled in salted water, cooled, divided into leaves, and their thickened part is beaten or cut off.
Minced meat is prepared either from vegetables alone, or from vegetables with cereals (rice, buckwheat). To do this, eggs are hard-boiled and chopped, vegetables are finely chopped or cut into strips. Then saute the onions, poach the carrots, combine with eggs, add chopped parsley or spinach, and salt. This minced meat can be prepared without onions.
Another option for stuffing cabbage rolls is possible: boil rice crumbly porridge and combine it with minced vegetables. You can add a raw egg into it. In order to prepare minced meat with buckwheat, boil crumbly buckwheat porridge and combine it with sautéed onions and chopped eggs.
Any minced meat is placed on prepared cabbage leaves and their edges are folded, giving the products a rectangular shape. Semi-finished stuffed cabbage rolls are placed on a heated baking sheet with oil, fried on both sides until a light crust appears, poured with sour cream sauce, sprinkled with oil and baked in an oven at a temperature of 220-240 ° C for 15-20 minutes.
When serving, cabbage rolls are placed on a plate (2 pieces per serving), poured with sour cream sauce, and sprinkled with herbs.
Stuffed cabbage rolls can also be stewed in sour cream sauce with tomato without frying.
White cabbage 180, carrots50, bowonions 15, parsley 7, rice 25, eggs 1/4, wheat flour 5, butter 10, sour cream 15. Yield 200.
Stuffed zucchini. Zucchini prepared for stuffing are placed in boiling salted water and cooked for 3-5 minutes, then removed from the water, cooled and filled with minced meat.
Minced meat consists of boiled rice, combined with sautéed onions, chopped parsley, salt and raw or boiled eggs. You can add poached carrots to it. Minced meat is also prepared without rice, but with the addition of boiled white cabbage or cauliflower.
Grease a baking sheet with oil, sprinkle with breadcrumbs, place zucchini on it, pour sour cream or Ukrainian sauce over them, sprinkle with grated cheese, pour over oil. Zucchini is baked in the oven until the sauce thickens and a light, dried crust appears on their surface.
When serving, zucchini (1-2 pieces per serving) are placed on a plate, poured with the sauce with which they were baked, or with butter, and sprinkled with chopped herbs.
Stuffed tomatoes. Ripe but firm medium-sized po-midoris are prepared for stuffing.
Cook for minced meat fluffy rice, sauté chopped onions, finely chop parsley. Season the rice with raw eggs, add onion, parsley, salt, and stir. The tomatoes are filled with minced meat, placed in a greased frying pan or baking sheet, poured with butter and baked in the oven.
When serving, tomatoes (1-2 pcs.) are placed on a plate and poured with sour cream or milk sauce.
Organizing time:
Products: beef, vegetable meat, onions, potatoes, breadcrumbs, salt, spices.
| Product Name | For 1 serving in grams | For 2 servings in kilograms | ||
| gross | net | gross | net | |
| Beef | 0,214 | 0,158 | ||
| Vegetable oil | 0,008 | 0,008 | ||
| Weight of prepared meat products | 0,100 | |||
| Potato | 232/225 | 0,618 | 0,464/ 0,450 | |
| Mass of boiled mashed potatoes | 0,440 | |||
| Bulb onions | 0,042 | 0,036 | ||
| Vegetable oil | 0,006 | 0,006 | ||
| Mass of sautéed onions | 0,038 | |||
| Vegetable oil | 0,006 | 0,006 | ||
| Crackers | 0,010 | 0,010 | ||
| Weight semi-finished | 0,572 | |||
| Exit | - | 0,486 |
Sequence of operations:
1) Hot boiled potatoes wipe, add margarine or butter, you can add raw eggs, mix the mass.
2) For minced meat, raw meat is cut into pieces, fried, poured a small amount broth or water and simmer until done.
3) Then passed through a meat grinder, combined with sautéed onions,
4) add salt and ground pepper.
5) The potato mass is divided into two parts.
6) Place one part on a baking sheet, greased and sprinkled with breadcrumbs, level it and add minced meat.
7) Another part of the potato mass is placed on it, the surface is leveled, sprinkled with breadcrumbs, sprinkled with oil and baked.
8) Cool the finished casserole slightly and cut into portions.
Vacation:
When leaving, the casserole is placed on a plate or portioned dish, topped with oil, red or tomato sauce.
Qualitative assessment:
12).Instructions routing for preparing the dish:
Pasta with meat
Organizing time:
A) Familiarization with cooking technology, booking rates, dispensing rules.
B) Prepare food, utensils, supplies, tools, equipment.
Products: beef meat, vegetable oil, onions, pasta, breadcrumbs, salt, spices.
Dishes, utensils, tools, equipment: cutting board, knife, saucepan, stewpan, meat grinder, baking sheet, electric stove, spoon, plate for second courses,
Weigh ingredients for cooking:
| Product Name | For 1 serving in grams | For 2 servings in kilograms | ||
| gross | net | gross | net | |
| Beef | 0,214 | 0,158 | ||
| Table margarine | 0,008 | 0,008 | ||
| Weight of prepared meat products | 0,100 | |||
| Pasta | 0,142 | 0,408 | ||
| Bulb onions | 0,042 | 0,036 | ||
| Table margarine | 0,006 | 0,006 | ||
| Mass of sautéed onions | 0,018 | |||
| eggs | 1/5pcs | 2/5 pcs | 0,016 | |
| Table margarine | 0,006 | 0,006 | ||
| Crackers | 0,010 | 0,010 | ||
| Weight semi-finished | 0,554 | |||
| Weight of baked dish | 0,470 | |||
| Table margarine | 0,010 | |||
| Exit | 0,480 |
Sequence of operations:
1) Cool the cooked pasta to a temperature of 60 °C, add beaten eggs and mix.
2) Place half of the pasta on a baking sheet (greased and sprinkled with breadcrumbs),
3) there is a layer on them minced meat, and on top - the other half of the pasta.
4) The surface is leveled, sprinkled with oil and baked.
5) Cool the finished casserole slightly and cut into portions.
Vacation:
When leaving, place the casserole on a plate or serving plate
dish, pour melted butter over it.
Qualitative assessment:
They have a golden brown crust. The consistency of the meat is soft; the sauce should not dry out. Color - light brown.
Offal dishes
Dishes made from offal have a high nutritional value and good taste qualities. Some offal products contain more protein than meat. They are rich in vitamins, minerals and have a high calorie content. When preparing dishes from offal, it is necessary to strictly observe the rules of sanitation and hygiene, since if the rules are not followed, offal can serve as a medium for the development of microorganisms. Prepared by-products are immediately subjected to heat treatment. They are most often boiled and then fried or stewed. Some offal is immediately used for frying.
13).Instructional and technological map for preparing the dish:
Fried liver:
A) Familiarization with cooking technology, booking rates, dispensing rules.
B) Prepare food, utensils, supplies, tools, equipment.
Products: beef liver, vegetable oil, wheat flour, salt, spices.
Weigh ingredients for cooking:
Sequence of operations:
1) The liver, cut into portions, is sprinkled with salt, pepper, breaded in flour (it can be scalded before breading),
2) place on a baking sheet heated with fat,
3) fry at high heat until a crispy crust forms,
4) bring to readiness in the oven.
5) Vacation:
When on holiday, fried or fried food is placed on a portioned dish or plate. boiled potatoes or mashed potatoes, next to it is the liver; pour melted butter over it, you can put fried onions on top.
Qualitative assessment:
14).Instructional and technological map for preparing the dish:
Liver Stroganoff style:
A) Familiarization with cooking technology, booking rates, dispensing rules.
B) Prepare food, utensils, supplies, tools, equipment.
Products: beef liver, vegetable oil, wheat flour, tomato puree,salt, spices.
Dishes, utensils, tools, equipment: cutting board, knife, frying pan, electric stove, spoon, plate for second courses,
Weigh ingredients for cooking:
| Product Name | For 1 serving in grams | For 3 servings in kilograms | ||
| gross | net | gross | net | |
| Liver | 0,178 | 0,148 | ||
| Vegetable oil | 0,012 | 0,012 | ||
| Weight of finished liver | 0,100 | |||
| Sauce No. 865 | 0,100 | |||
| Tomato puree | 0,010 | |||
| Southern Sauce | 0,006 | |||
| Garnish | 0,300 | |||
| Exit | - | 0,516 |
Sequence of operations:
1) Liver, cut into cubes 3...4 cm long and weighing 5...7 g,
2) place in a frying pan heated with fat in a layer of 1...1.5 cm, sprinkle with salt, pepper and fry for 3...4 minutes.
3) Then pour in sour cream sauce with onions, add sautéed tomato puree and “Yuzhny” sauce
4) bring to a boil. The dish can be prepared without Yuzhny sauce. Vacation:
When leaving, the liver along with the sauce is placed in a lamb or in a portioned frying pan, sprinkled with chopped parsley. Side dish - fried or boiled potatoes, mashed potatoes, boiled pasta - served separately or together with liver.
Qualitative assessment:
They have a golden brown crust. Consistency - soft, Color - light brown.
Literature for students:
Textbooks:
Anfimova N.A. Cooking: Textbook. for the beginning prof. Education, 6th edition revised and expanded. Ed. "Academy", 2011.
Usov V.V. Organization of production and service at enterprises Catering. Textbook 7th edition revised and expanded. Ed. "Academy", 2009.
Zolin V.P., Technological equipment catering establishments: Textbook. for the beginning prof. education. – M.: Publishing Center “Academy”, 2009.
Directories:
Kharchenko N.E. Collection of recipes for dishes and culinary products for public catering establishments, 4th edition revised and expanded. Ed. "Academy", 2010.
TECHNICAL AND TECHNOLOGICAL CARD No. Potato casserole with meat
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Potato casserole with meat produced by a public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate, etc.)
3. RECIPE
| Product Name | Weight, g | Chemical composition | Energychemical value, kcal | |||
| gross | net | B | AND | U | ||
| Beef (cutlet meat) | 152 | 112 | ||||
| Weight of boiled meat | 70 | |||||
| Potato | 220 | 165/160* | ||||
| Mass of boiled mashed potatoes | 155 | |||||
| Butter | 10 | 10 | ||||
| Egg | 1/10 pcs. | 4 | ||||
| Crackers | 3 | 3 | ||||
| Weight of semi-finished product | 250 | |||||
| Weight of baked dish | 243 | |||||
| Butter | 5 | 5 | ||||
| or sauce | 10 | 10 | ||||
| TOTAL | 18.2 | 17.4 | 52.0 | 428.00 | ||
Output: 243\10
4. TECHNOLOGICAL PROCESS
Boiled beef is cut into pieces of 75-100 g, passed through a meat grinder, seasoned with softened butter and salt. Place on a greased baking sheet in a layer of 2-3 cm and heat, stirring, in an oven at a temperature of 160-180 °C for 8-10 minutes.
Pour hot water over the potatoes, add salt and cook until tender. The water is drained, the potatoes are dried at closed lid on fire for 10-20 s. The boiled potatoes are wiped and divided into two parts. Place one part on a greased baking sheet in a layer of 1-1.5 cm and level it out. Then place the meat in an even layer, and the rest of the potatoes on top. After leveling, the potatoes are brushed with egg, sprinkled with breadcrumbs, sprinkled with oil and baked for 25-30 minutes at a temperature of 250-280 °C. The finished casserole is cut into portions.
- REQUIREMENTS FOR DESIGN, SALE AND STORAGE
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
Served with butter or sauce.
Serving temperature - 65 “C.
Sauces: milk (1 or 2 options), tomato, sour cream.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
The surface is smooth, with a light golden brown crust. The taste is moderately salty, consistent with the ingredients included, without the taste or smell of burnt potatoes. On the cut there is a layer of gray minced meat. The consistency of the potatoes is loose, not sticky, the minced meat is juicy.
6.2 Microbiological and physico-chemical indicators:
According to microbiological and physical and chemical parameters this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
- FOOD AND ENERGY VALUE
Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)
| 18.2 | 17.4 | 52.0 | 428.00 |
Technological engineer.
Don't know what to please your loved ones for dinner? There is a proven option - this is a potato casserole with meat and minced meat. Tasty, nutritious, and if served correctly, it will also become festive dish. It is good for everyone and, first of all, because it will appeal to both children and adults.
There are several cooking options. Let's look at the first one.
Classic potato casserole with meat and minced meat
To prepare you will need:
- Potatoes - about a kilogram;
- Milk - a glass;
- Egg - 3 pieces;
- Butter – about 50 grams;
- Any minced meat, preferably homemade – about 70 grams;
- A piece of meat, preferably veal – about 300 grams;
- Medium-sized onion - 3 pieces;
- Vegetable oil 50-70 grams;
- Bay leaf;
- Spices, salt as desired;
- Greens, sour cream.
Routing
Preparing potatoes:
- Wash and peel the potatoes.
- Pour water into the pan and set to cook.
- After boiling, add salt to the water and add the vegetables.
- Cook until done.
- After the potatoes are ready (you can check with a fork; if it fits freely into the vegetables, then they are ready), drain the water. You shouldn’t pour all the water into the sink at once; it’s better to leave it just in case.
- Heat the milk, but do not boil.
- Mash the potatoes thoroughly with a potato masher or use a blender.
- Add hot milk and knead everything again until smooth.
- The puree should be dense so that a spoon can stand up well in it.
If there is not enough milk, you can add a little water in which the potatoes were boiled. Add 2 eggs and mix everything again. Put butter.
Preparation of minced meat:
- Pour vegetable oil into a container.
- Peel the onion and rinse in cold water.
- Also wet the knife cold water(so that your eyes don’t water) and you can start slicing.
- It is better to cut the onion into small cubes.
- Place the onion in a frying pan and fry until golden brown.
- When the onion is fried and browned, add the minced meat.
- There is no need to add salt at first. Mix everything with onions and simmer everything together.
- Then after about five minutes add black pepper to taste, you can add other spices.
You can use different spices: suneli hops, coriander, curry. Maggi seasoning is also quite suitable. Here everyone chooses according to their taste. For full flavor add Bay leaf, but after the minced meat is ready, remove it. Otherwise, lying in the meat, it will give a bitter aftertaste, and the leaves themselves will be unpleasant when consuming the finished dish.
Meat preparation:
- Wash the meat and dry it with a paper towel.
- Cut into small pieces or chop.
- Pour oil into a frying pan and place the workpiece.
First, don't add salt! Add salt 5-7 minutes after frying. This is necessary so that the meat remains juicy and not dry. When the crust appears, lightly add salt, add chopped onion and pepper.
Preparing the casserole:
- First of all, you need to immediately turn on the oven so that it warms up.
- Place baking paper on a baking sheet.
- Coat thoroughly with vegetable oil.
- Add half of the prepared puree. Level with a layer up to 3-4 centimeters thick.
- Carefully place the meat pieces on top first, and then the prepared minced meat. Align everything again.
- Then cover again with a layer of mashed potatoes.
- Break an egg into a cup, add a little salt and beat well.
- Add a couple of spoons of sour cream and stir again.
- Carefully coat the sides of the casserole with the prepared egg-sour cream mixture (to avoid burning).
- Use a fork to make punctures in different places and place in the oven.
Since the temperature in the oven is already high, the casserole will take 25-30 minutes to cook. Once the crust has browned to a nice golden color, you can remove and serve.
A lot depends on how the dish is served. Carefully cut into pieces and place on a plate. You can decorate with parsley or other herbs. It would be nice if you put pickled cucumbers, gherkins or fresh vegetables cut into circles on the side.
Potato and meat casserole with sauce and vegetables: step-by-step recipe
The casserole will be very good if you add to it sour cream and garlic sauce.
Casserole with meat and minced meat is prepared in the manner described above.
The sauce is prepared like this:
- Place half a glass of sour cream in a bowl.
- Use a special garlic press to squeeze out two or three cloves of garlic.
- Add finely chopped greens.
- A little bit won't hurt for the full flavor. lemon juice.
- Mix everything well or beat in a blender.
The sauce is served on a plate with the casserole: you can pour it on top, but it is better to carefully pour it on the sides of the plate to make it easier to eat.
Potato casserole with meat and sauce (video)
For those who love something original and unusual, you need to prepare the same potato casserole with minced meat, but in a new form.
Potato casserole with meat and minced meat in a new way
For preparation you will need:
- Minced meat - about a kilogram;
- A piece of meat, lamb will also do - half a kilo;
- Egg – 8 pieces;
- Flour - a tablespoon;
- Medium-sized onion – 3-4 pieces;
- 5-6 potatoes, quite large;
- Cheese – about 300 grams;
- Any vegetable oil – 100 grams;
- Mayonnaise – 200 grams;
- Spices, salt as desired.
First prepare the meat base:
- Mash the minced meat thoroughly until smooth.
- Add 3 raw eggs.
- Add salt, pepper and mix everything again.
- Add a spoonful of flour and knead again.
Place the prepared meat base on a baking sheet. Lay everything in a neat layer of 1.5-2 cm.
Meat preparation:
- Wash and dry the meat paper napkins.
- Cut into very small pieces.
- Pour oil into the frying pan and once it is hot, add cold cuts.
- Add salt after about five minutes, after a pleasant golden crust.
- Pepper a little.
Preparing potatoes:
- Wash and peel the potatoes.
- Grate on a coarse grater.
Onion preparation:
- Wash the onion, peel it, cut it into small cubes.
- Add oil to the pan (butter works well here) and add onion.
- Stirring thoroughly, fry until lightly browned.
Preparing the casserole:
- Place a thin layer of fried meat on the prepared meat base.
- Then add browned onions in an even layer.
- Peel and finely chop the remaining 5 pre-boiled eggs.
- Next post them on onion layer.
- Grated potatoes are placed on top, not in an even layer, but in heaps, this will make the casserole more interesting.
- Sprinkle the potato layer with grated cheese. Cover the top with mayonnaise.
Place the casserole in an oven preheated to 180 degrees. Cooking will take 30-40 minutes.
Serving:
- The finished casserole is cut into portions and placed on plates.
- It turns out very juicy, so no additional sauce is needed. But if you wish, you can offer sauce.
But you shouldn’t “spoil” the dish with ready-made sauce; it’s better to make it homemade. Decorate with herbs and vegetables.
Potato casserole with fresh cabbage salad
Prepare the casserole in the original way indicated above.
Prepare the salad like this:
- Finely chop fresh cabbage and shake with your hands.
- Grate the carrots on a coarse grater.
- Mix cabbage and carrots, lightly salt.
- Add olive oil, Apple vinegar, a little sugar.
- Mix everything again.
- Add greens.
Place a portion of the casserole on a plate, next to the cabbage salad.
Potato casserole with meat and minced meat in the form of a roll
There are many recipes for making casseroles. But this one is especially original.
To prepare this dish you will need:
- Potatoes – 5-6 medium-sized pieces;
- Milk – half a glass;
- Eggs – 3 pieces;
- Flour - a tablespoon;
- Lamb – 300 grams;
- Any minced meat – 500 grams;
- Onion - a pair of medium onions;
- Pepper, salt, spices to taste;
- Garlic clove;
- Cheese durum varieties- 200 grams;
- Mayonnaise to taste;
- Butter - a tablespoon;
- Vegetable oil – 50-70 grams.
Prepare the potato base:
To prepare regular puree with milk, how to do it is described step by step in the first recipe. But you need to add a spoonful of flour. This is necessary for elasticity so that it can be shaped into a roll.
Prepare the meat:
- Lightly fry the meat butter.
- At the end of cooking, add pepper and salt to taste.
Preparation of minced meat:
- First, simmer in a frying pan vegetable oil finely chopped onion.
- Add minced meat.
- Mix with onions.
- Continue frying for five minutes.
- Squeeze a clove of garlic, add pepper, salt and spices to taste.
- Fry over low heat until half cooked.
It is very important to fry the minced meat until half cooked, and not completely. Then the casserole will be juicy and the meat tender.
Preparing the casserole:
- Place on cellophane potato preparation in an even layer.
- Be sure to make this layer very dense.
- Then a layer of minced meat with onions and pieces of fried meat are placed.
- Top the meat with a thin layer of grated cheese. Don't let the calorie count scare you. The dish is nutritious and healthy.
- When the layers are laid out, you need to very carefully roll it into a roll. We need to help with cellophane. Much the same way as sushi is wrapped. Shape into a roll.
- Place the roll on a baking sheet.
- Beat the egg with mayonnaise and brush the top of the casserole. This will give not only a golden, appetizing look, but will make the casserole more delicious.
Bake for half an hour at a temperature of 180-200 degrees. Five minutes before cooking, sprinkle with grated cheese and bread crumbs.
Potato casserole with meat (video)
The casserole is ready, bon appetit!
