Bakery products

Casserole with minced meat in a pan


Ingredients for cooking casserole with minced meat in a pan

  1. Minced pork and beef fresh 500 grams
  2. Medium size potato 7-8 pieces
  3. Large onion 1 piece
  4. Garlic 1-2 medium cloves
  5. Milk 200 milliliters
  6. 2-3 eggs
  7. Fresh parsley to taste
  8. Fresh dill to taste
  9. Butter 50 grams
  10. Refined vegetable oil for frying
  11. Salt to taste
  12. Freshly ground black pepper to taste
  • Main Ingredients: Beef, Pork, Potato, Eggs, Milk
  • Serving 8 servings

Inventory:

Frying pan - 2 pieces, a wooden spatula, a stove, a flat serving dish, a vegetable cutter, a medium bowl - 2 pieces, a plate - 2 pieces, a cutting board, a kitchen knife, a saucer - 2 pieces, a fork or a hand whisk, a cover for the pan

Cooking casserole with minced meat in a pan:

Step 1: prepare the potatoes.


Using a vegetable cutter, peel the potatoes and rinse thoroughly under running warm water to remove residual soil and other dirt. Next, spread the vegetables on a cutting board and use a knife to cut into thin strips, circles or small cubes. Believe me, the taste of the casserole will not change from this, so we give the tubers the shape that you like best. Then transfer the potatoes to a medium bowl and leave them aside for a short while.

Step 2: prepare the onions.


Using a knife, peel the onion from the husk and then rinse thoroughly under running warm water. Then put the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate.

Step 3: prepare the garlic.


We put the garlic on a cutting board and lightly press down with the edge of the knife. Then with clean hands we clean the cloves from the husk and rinse under running water.
We lay out the components back on a flat surface and finely chop into pieces. Pour the crushed garlic in a free saucer.

Step 4: prepare the butter.


Put the butter on a chopping board and cut it into small pieces with a knife. Then we shred the crushed component in a clean saucer and leave it for a while aside.

Step 5: prepare the greens.


Wash the parsley with dill well under running water, shake off excess liquid and then put it on a cutting board. Using a knife, finely chop the greens, and then pour it into a clean plate. Attention: for cooking casseroles, you can do without greens. The taste of the dish will then be slightly different, but this is not critical.

Step 6: prepare the fill.


Using a knife, break the eggshell, and pour the yolks with proteins into a clean medium bowl. Pour milk here and pour salt to taste. I usually add one pinch. Then, using a hand whisk or fork, thoroughly beat all the ingredients until a homogeneous, lush mass is formed. That's it, the casserole filling is ready!

Step 7: Cook the casserole with minced meat in a pan.


Pour a small amount of vegetable oil into one pan and put on medium heat. When the contents of the container are well warmed up, put the chopped potatoes here. From time to time, stirring with a wooden spatula, fry the component almost until ready, that is, when its surface is covered with a soft golden crust. Immediately after that, turn off the hotplate, and lightly salt and pepper the potatoes.

At the same time, we pour a little vegetable oil into another pan and put it on medium heat. When the fat is hot, gently pour finely chopped onion and garlic into the container. Constantly stirring with a wooden spatula, fry the components for 3 minutes. Then put the ground beef and pork here. We continue to simmer everything, sometimes kneading the contents of the pan with improvised equipment. This must be done so that the stuffing does not go lumpy. Across 7-8 minutes turn off the burner, and the casserole meat filling is also lightly salt and pepper. Important: Do not forget that we have already done this with other components.

Then with the help of improvised equipment we transfer the fried minced meat over the potatoes and be sure to level it so that it evenly covers the fried vegetables. Immediately after that, fill everything with an egg-milk mixture, put pieces of butter and optionally sprinkle the dish with finely chopped herbs. We turn on the burner again, cover the pan with a lid and simmer the casserole over low heat. Do it for 20-25 minutesuntil the eggs are taken and we get a dense mass. At the end we turn off the burner, but we are in no hurry to invite everyone to the table. Let the casserole stand still under the lid about 10 minutes.

Step 8: Serve the casserole with minced meat in a pan.


Using a wooden spatula, we transfer the still hot casserole from the pan to a special flat plate and serve it with the slices of bread and a salad of fresh vegetables to the dining table. If desired, guests can be offered even pickles, but nothing more, because the dish comes out very hearty.
Bon appetit to all!

Recipe Tips:

- if desired, the casserole can be laid in a pan in layers, alternating potatoes with minced meat. So the dish is also very tasty;

- if you want, you can take chicken or turkey meat. Then the casserole will be more tender, but also very tasty;

- for a more expressive taste in the process of roasting minced meat, you can add homemade tomato paste (based on the ingredients specified in the recipe, you will need somewhere 200-250 milliliters) Also near the end of the dish you can sprinkle with grated hard cheese. Then the casserole will turn out with a beautiful crust.