Stuffing with potatoes in a slow cooker is an absolutely indispensable dish for every housewife. It is known that cooking in a slow cooker significantly reduces cooking time and simplifies work. We suggest you use the most appropriate recipes for everyday life.
Potato with minced meat. Recipe with photo
Happy owners of a multicooker can no longer stand for hours at the stove. The magic technique will do everything for you. Stuffing with
potatoes in a slow cooker can be prepared in many ways. The choice depends entirely on your preferences. For example, you can just chop potatoes and mix with minced meat, sprinkled with spices. And if you consider yourself quite experienced in the art of cooking, then try to make a more complicated dish.
A potato stuffed with minced meat is just right. However, such an original dish is best served on holidays. On weekdays there is no particular need to complicate your work.
Minced meat with potatoes in a slow cooker
So, you will need the following ingredients: a pound of ground beef (you can mix pork and beef), 3 medium onions, 2 chicken eggs, a bag of special breadcrumbs, a quarter of a soft white loaf, 6 potato tubers, spices (rosemary and basil are given priority), pepper and salt.
Cooking method
In general, this dish is not just minced meat with potatoes in a slow cooker. The food came to us from Greece, and it feels a special national flavor. As for the preparation, the first step is to chop the onions as finely as possible. Some advise rubbing it on a grater, but professional chefs believe that in this way most of the onion juice is lost, and, accordingly, the aroma of the dish ceases to be so saturated. Sliced onions must be stewed over low heat. In the process of stewing, add spices.
Next steps
Loaf crumb should be soaked in warm water and mixed with minced meat, stewed onions, chicken eggs, breadcrumbs and fragrant spices. Beat this mixture well and place in the refrigerator for about an hour. When the forcemeat "grabs", then you can continue cooking. Potatoes should be peeled and cut into plates. No need to chop too thin!
The final stage
Now is the time to use the multicooker directly. The first layer evenly stacked chopped potatoes. The second - half rings of onions. This layer is abundantly sprinkled with spices. Then moisten your hands in cold running water and roll the meat balls from the minced meat. They should be medium in size, that is, something between meatballs and meatballs. Bread them thoroughly for breading. Balls must be laid on top of the onion, alternating them with potatoes. Cover with the remaining potato plates from above. Sprinkle potatoes with rosemary or basil. Pour fifty grams of water carefully along the sides of the container. Set Extinguishing mode and wait one hour. Delicious food will not leave you indifferent!