Stewed stuffed potatoes
6 servings
80 minutes
Braised stuffed potatoes are a classic dish of European cuisine that combines simplicity and rich flavor. Root vegetables, peeled and filled with aromatic meat filling, are baked in a rich sauce made of tomato paste, sour cream, and spices. During cooking, the potatoes absorb the juices of the meat and vegetables, becoming soft and tender. This dish is characterized by a cozy homemade taste and is perfect for a family dinner. Its roots trace back to peasant cuisine traditions where accessible ingredients were used to create hearty and nutritious meals. Before serving, the potatoes are drizzled with thick sauce and sprinkled with fresh herbs for brightness and completeness. This version of baked potatoes pairs harmoniously with vegetable salad or fresh bread, creating a wholesome and balanced meal.
1
Peel the potato and scoop out the inside. I dig it out with a knife and a spoon.
- Potato: 12 pieces
2
Chop one onion finely, fry it, and add it to the minced meat.
- Onion: 2 pieces
- Mince: 400 g
3
Stuff the potatoes with minced meat and place them in a heat-resistant pot. I also add the cut-out cores, previously chopped into somewhat similar pieces.
- Potato: 12 pieces
4
Chop the second onion finely, grate the carrot. Sauté the vegetables in vegetable oil.
- Onion: 2 pieces
- Carrot: 1 piece
- Vegetable oil: to taste
5
Add flour, tomato paste (homemade ketchup is fine), sour cream, broth or water to the vegetables. Season with salt and pepper.
- Wheat flour: 2 tablespoons
- Tomato paste: 1 tablespoon
- Sour cream: 4 tablespoons
- Salt: to taste
6
Pour this sauce over the pre-salted potatoes and place in a preheated oven at 200 degrees.
- Potato: 12 pieces
7
Cook for 50-60 minutes after the sauce boils in the pot.
8
Before serving, drizzle the potatoes with sauce and sprinkle with greens.
- Fresh herbs: to taste
