Potatoes stuffed with minced meat
4 servings
40 minutes
Potato stuffed with minced meat is a dish rooted in Jewish cuisine, where hearty and home recipes are traditionally valued. Tender potato tubers filled with aromatic beef or pork mince combined with fresh herbs and fragrant spices acquire a rich flavor and softness after stewing. Tomato sauce and sour cream add zest and a slight tanginess, creating a harmonious blend of textures. This dish is perfect for cozy family dinners, warming with its taste and aroma. It pairs wonderfully with fresh vegetables or light salads, making the meal even more balanced. Stuffed potatoes appear in various forms in many cuisines around the world, but the Jewish version stands out for its special warmth and homey flavor.
1
Select large potatoes, wash them well, pour boiling water, add salt, and cook until half-done, then peel, cut off the tops on one side, and carefully remove the core with a sharp knife.
- Potato: 1 kg
- Salt: to taste
2
Pass the meat (beef or pork) through a meat grinder along with the extracted potato pulp, add an egg, finely chopped dill, ground allspice, and salt. Mix everything well.
- Beef: 300 g
- Potato: 1 kg
- Chicken egg: 1 piece
- Dill: to taste
- Allspice: to taste
- Salt: to taste
3
Stuff the tubers with the obtained minced meat and cover with the cut tops.
4
Tightly place the potatoes in a pot, pour in broth or water, and simmer on low heat until cooked.
5
Fill with tomato sauce, flour, and sour cream.
- Tomato paste: 1 tablespoon
- Wheat flour: 1 tablespoon
- Sour cream: 2 tablespoons
