Hot portioned dish with meat, champignons and potatoes according to Maheevsky

Finely chop the mushrooms and onion.

Fry the onion in vegetable oil until golden brown and divide into 3 parts (1 part goes to the minced meat, the second part goes to the mushrooms, the third part goes to the potato filling).

Add salt, two types of pepper, fried onions to the minced meat, mix well with your hands.

Divide into 8 pieces, beat each piece well.

Cover meat with cling film and refrigerate.

Finely chop the mushrooms, fry in vegetable oil, add onion, sour cream sauce with mushrooms and our stuffing with mushrooms is ready..

Grate boiled potatoes on a coarse grater, add fried potatoes, olive oil, 2 tbsp. sour cream sauce with mushrooms, salt and pepper to taste.

Remove the minced meat from the refrigerator, flatten each piece into a cake on a plastic wrap, put a glass or a small jar on top (smaller in diameter than a cake), lift the edges of the polyethylene up and carefully place the meat cup on a baking sheet lined with baking paper, the sides of the meat cup trim.

Thus, prepare all the baskets.

Wrap the baskets with bacon, each basket has 2 strips of bacon.

Grate the cheese.

Cut the tomato into slices.

Put 1.5 tbsp in each basket. grated cheese, stuffing on top.

Place the tomato slices on top of the potato filling.

Bake the dish in an oven preheated to 180 degrees for 35-40 minutes.

Sprinkle with remaining cheese 3 minutes before done.

Serve with vegetables and herbs. Bon appetit!

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