Today cook stuffed with potatoes... What can I say about this dish... Simple, delicious, and beautiful in the original filing.
To prepare the stuffed potatoes need natural potato itself... Medium or large size. One medium potato It will be one "cask", if large potatoesIt can be divided in half, there will be two "barrel". The amount of potatoes it is up to you, the more the family, of course potatoes will take longer. Now, to "barrels" are more stable and slightly cut away the bottom of a cut off the top, so in order to make it easier to remove the core.
Now take a small teaspoon, and use it to remove the midway of each potato, retaining walls and bedplate. All this is done quite easily and simply... And now about the middle of the scrubbed potatoes... This is not to waste! It is not necessary to immediately throw out, firstly, of the will to prepare this dish, and the remainder can be spent on the preparation of a very tasty and tender dough. That's what I did, following recipe will be just about it.
For stuffing potatoes need ground meat (300-500 g), 1 small carrot, 1 small head of onionsI all that I scroll through a meat grinder. Also I scroll through a meat grinder small amount scrubbed potatoes (about 200 g)Even add in minced chopped parsley, salt, pepper taste, and everything is mixed.
Now, this meat is dense, with gorochkoy fill potato "kegs".
Prepared barrels spread in an appropriate size pan (I used the kettle) and fill with water so that it completely covers the potatoes. Closing the cover pan and bring to boil.
Meanwhile, purify more 1 carrot and 1 onion, Carrots grate, onions cut into cubes, then fry them in vegetable oil.
When the carrot is tender, add to the pan 3 large item. l. tomato paste, 1 tbsp. l. mayonnaise and 2 tbsp. l. sour cream. But, it's my taste preferences, if you want, you can rule out the mayonnaise, put the cream only. All this stirred, close the lid and the carcass is literally 5 minutes.
After the contents in the pot comes to a boil, I remove the foam and lay the vegetables from the pan, trying to taste, add salt.
Again, I close the lid and the carcass over low heat until tender. That's all to the table, sprinkle with herbs.
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