- potatoes - 10-12 pieces
- boiled beef - 350-400 Grams
- bulbs - 2 pieces
- sour cream - 250-300 Grams
- eggs - 2 pieces
- Salt and pepper (fragrant mixture) - To taste
- turmeric - To taste
- greens (dill, parsley, basil) - To taste
- melted butter - 2 items. spoons
1. Turn the beef through a meat grinder. Cut the onion into small cubes and chop the greens. Preheat melted butter in a frying pan. Lightly fry the onion on medium-high heat. When the onion begins to become clear, add 1 teaspoon of turmeric and a scented pepper mix. Stir and fry for 1 minute. Add the greens. Reduce heat and fry for 30 seconds. 2. Add a few tablespoons of meat broth and meat. Season with salt and pepper. 3. If the filling is dry, add more meat broth. Cover and set aside. 4. Boil potatoes in a uniform, allow to cool, clean and scroll through a meat grinder. Stir potatoes with eggs and 250 g of sour cream until a homogeneous consistency is obtained. 5. Wet hands in water and put half of the potato mass in a baking dish, evenly spreading it over the surface. Top the meat filling and smooth it. 6. Put the remaining potato mixture on top. Lubricate with sour cream. 7. Bake in a preheated oven to 180 degrees from 40 minutes to 1 hour before a crispy crust. 8. Serve meat casserole with sour cream.
Servings: 3-4