Traditional recipes

Potato gratin and Argentine meat

Potato gratin and Argentine meat

Boil the potatoes in salted water. Allow to cool, peel and cut into slices.

Meanwhile, fry the whole pork chops in a pan in hot oil.

Peel and finely chop the shallots. Cut the tomatoes into 2.

Remove the meat and fry the onion.

Add the cut meat and white wine.

Put the peas and chopped tomatoes.

Add the veal powder diluted in boiled water, thyme, bay leaf, tomato broth and mix.

Add salt and pepper, paprika and stir for 8-10 minutes.

In a greased baking dish, put a layer of potatoes and over it 2 tablespoons of sour cream, salt and pepper.

Then pour the meat-vegetable mixture and put the rest of the potatoes on top.

Sprinkle salt and pepper over the potatoes, cover with sour cream and grated cheese.

Decorate with slices of smoked bacon.

Bake at 200 ° C for about 20-25 minutes, until the cheese is nicely browned.

Serve hot simply or with a lettuce.

It is even better on the 2nd day, reheated.

14 Beef recipes that deserve a trophy

A popular dish in northeastern Brazil, the hiding place has as its original recipe the version that uses dried meat in its preparation. With a probable origin in the Pernambuco region, it consists of layers of cassava puree stuffed with chopped dried beef and covered with gratin cheese.

The practicality and taste guaranteed by new versions of the dish, including the option with chicken filling, red meat, palm heart, tuna and even shrimp. A constant presence in family lunches, this versatile meal still allows freezing, accelerating the preparation process.

Keeping the traditional whole where the two traditional layers of top puree interspersed with a filling, in addition to the variety of this, you can still opt for different tubers to prepare the base, including classic cassava, potatoes, pumpkin, parsley and parsley until sweet potatoes, all with a lot of flavor.

As for the filling, among the most chosen and easy options is made with beef, accompanied by mashed potatoes and abuse the use of spices, vegetables and garnishes to make the dish even tastier. Check out the following selection of delicious recipes using this filling and get inspired:

Escondidinhos with mashed potatoes

1. Escondidinho beef with potatoes: puree was prepared with boiled potatoes and puree, butter and milk. The filling is based on frozen beef with onion, garlic, green scent, red pepper, black pepper and olives. Simple and easy to prepare, it is ready in about 25 minutes.

2. Beef bush with potatoes, olives and grated cheese: For a creamy filling, add tomato paste to the ground meat, ensuring a thicker texture. For a lighter puree, the key is to add cake yeast. Olives guarantee a more remarkable flavor, and relado cheese gives the flavored cone when au gratin in the oven.

3. Beef bush with potatoes and vegetables: here, to ensure a creamier filling, only a tablespoon of tomato sauce was added. Carrots and candies provide nutritional variety and bringing soft in combination with meat.

4. Beef with potatoes and melted cheese: for one more filling, a mustard mustard. For a puree with a unique aroma, nutmeg bunches. Lovers of creamy dishes will love this version! In addition to the filling, the layers of mashed potatoes cream cheese between them, making the plate even more irresistible.

5. Escondidinho beef with potatoes, mozzarella and parmesan: here the emphasis is on the preparation of puree, which gains creamy using cream cheese, milk and butter. The mozzarella cheese enters at the time of installation, on top of the ground meat and before covering it with another layer of puree. To finish, parmesan cheese and mozzarella and bake for 30 minutes.

6. Beef bush with potatoes and corn: by adding texture, color and flavor to this version, green corn was greeted along with the ground beef. For a softer, creamy puree, add a tablespoon of curd, plus milk and butter. This touch will make a difference and you will get a lot of compliments for the dishes. 7.

Beef with Escondidinho Potato and Carrot: This mashed recipe is special because in addition to the use of traditional potatoes, it also makes use of carrots for a unique texture, color and flavor. Looking for a different filling, use green corn, peas, white wine, red peppers and beef.

8. Escondidinho ground beef well temperadinho: as the highlight of the dish is filling, the author used beef, seedless chopped tomatoes, black olives, sour cream, mozzarella and spices such as garlic, onion, parsley, meat broth, paprika, black pepper and cumin to taste.

Hidden with different types of puree

9. Cassava beef bush: another unparalleled flavor variant. In this recipe, I chose the traditional cassava pudding at the time of preparation. To make sure it is very soft, cook cassavas in a pressure cooker for about 40 minutes on high heat and add milk and butter.

10. Fake Escondidinho with cassava: The name of this recipe is "Fake Escondidinho", due to its assembly is different from the traditional one, but still inspired by it. To do this, add a layer of frozen beef with peeled tomatoes and spices to the bottom of the container and cover with cassava puree. If you want to give the dish its beauty, add a sprig of rosemary.

11. Escondidinho beef with pumpkin puree and vegetables: here the beef was boiled with spices and vegetables such as peas, corn, carrots and diced pumpkins. The difference is in the puree, which was prepared with diced pumpkin, cooked and kneaded, salted cheese and sour cream.

12. Beef pan with carrot and pumpkin puree: low-calorie version, in this recipe the puree was prepared with carrot and Japanese pumpkin. To ensure the effect of the cheese gratin, but without adding calories to the dish, choose to use diced white cheese.

13. Low carb ground meat escondidinho: ideal option for those who follow a diet low in carbohydrates or for those looking for a healthy and full of flavor meal, here the puree is not made with a tuber, but with cauliflower, which together with coconut milk, it results in an unusual, but no less tasty, variant of this traditional dish.

14. Beef pan with pumpkin puree and shoyu: for an even better filling, the author added two tablespoons of shoyu. In addition to this trick, the puree prepared with Japanese pumpkin gained Parmesan cheese in its preparation, giving more flavor and texture.

Tasty plate, guarantees a complete meal, can be accompanied by white rice or salad. Whether in its traditional version with cassava puree, doubling with the option of dishes with potatoes or other innovative vegetables and use in its preparation, this dish brings practically and flavor to any occasion.

Recipe for baked potatoes as you like

If you want to try this recipe for baked potatoes you need:

  • 4 large potatoes
  • 150 gr kaiser
  • 150 gr mushrooms
  • 250 gr cheese
  • Salt, pepper, basil, oil

Peel a squash, grate it and cut it into small cubes. Then put them to boil in salted water and leave them on the fire until they have penetrated a little. Be careful not to boil the potatoes too much because they will crumble. When the fork will penetrate them, even if it will be a little harder, it is time to take them off the fire. Drain the potatoes very well. Put a little oil in a pan and then the potatoes. It is good to place them evenly on the entire surface of the tray so that they are all done at the same time. After you put the potatoes, sprinkle with salt, pepper and basil. Basil will give a very appetizing aroma to your potatoes.

Bake the potatoes for a few minutes. Meanwhile, cut the kaiser into small slices or cubes, the mushrooms must also be cut into small pieces, and the cheese must be grated. After you have kept the potatoes in the oven for about 5 minutes, take them out and sprinkle the kaiser, mushrooms and cheese on the entire surface of the tray. After that, put the potatoes back in the oven over medium heat until they are well penetrated.

Top 18 remaining ham recipes

This pasta dish is very easy to prepare. Cook the pasta, steam the broccoli and mix it with the sauce and garlic for a few minutes. The sauce is a simple combination of raw cream and Parmesan cheese.

Creamy pasta with ham and asparagus

Asparagus and ham make a winning team and make a fantastic meal when combined with cooked pasta and a rich, creamy Parmesan sauce.

If the pasta is not in season, use frozen peas.

Homemade chicken and light ham with sour cream

This ham casserole is a light dish, with a combination of remaining ham and cooked chicken. Serve it with boiled boiled rice, rice or potatoes.

Impromptu Ham and Cheddar Breakfast Casserole

This light breakfast casserole can be made with plain cut bread, English muffins, croissants or biscuits. It takes about 10 minutes to prepare and bakes to perfection in 45 minutes.

Cloves of garlic with broccoli

This casserole with crispy noodles is made with cream cheese sauce, seasoned, with diced ham and broccoli. fried broken almonds make a crispy topping and flavor. Serve the casserole with boiled or raw red biscuits.

Broccoli and chocolate with tomatoes

I complemented this tasty quiche with chopped tomatoes to give extra color and flavor. It is an excellent choice for brunch or lunch. Serve with soup or salad.

A chocolate soup with ham

This pea soup is made with a combination of dried split peas and fresh or frozen green peas. Meat ham sauces provide the spices, along with vegetables and herbs.

Bake with ham and peas

A rich sauce and cream of cheddar cheese brings these complementary ingredients together in this fabulous pasta casserole. The surface of the breadcrumbs with kitchen butter is a perfect finishing touch. Use the pasta or macaroni in this casserole.

Cheddar Potatoes Have Gratin with Ham

The potatoes are prepared in advance for this cheese casserole. The potatoes are cooked to perfection with a creamy ham and cheddar sauce and a crust of bread with bread butter.

Potatoes with ham potatoes

These increasingly popular carved potatoes are made with a generous amount of diced ham and a variety of vegetables. The cheddar cream cheese sauce brings everything together perfectly. And who doesn't like pricked potatoes?

With quick potatoes to cook with country ham

This simple dish requires country ham, but your refreshing flavored ham makes an excellent substitute. Cubed potatoes, ham and rosemary are cooked to perfection in a stock of spicy chicken.

Bean soup and broth

This white bean soup is a great way to use a sweet bone and a grated ham. This soup is a first-class recipe, a pleasant combination of ham, white beans, chopped vegetables and tomato sauce.

Broccoli, Rice and Ham Casseroles

This light combination is made with boiled rice, broccoli and ham, along with cheddar cheese and condensed soup. Or use about 1 1/2 cups bechamel sauce instead of condensed soup.

Crock Pot Little Casserole

This breakfast box from an overnight waitress pit makes you get out of bed worth it - your little fried food was cooked while you slept! Pots of brown potatoes, eggs and ham dress up in this light casserole dish, along with a bunch of weird cheese and spices.

The country's beans are baked with Pinto beans

Homemade grilled sauce and chocolate flavor left to cook when baked with these baked pinto beans.

Ham, Swiss and pasta beaver

This delicious currant and Swiss cheese is an excellent meal with biscuits and a tossed salad.

Chocolate ham rolls

These appetizer sandwiches are always a hit! Ham, cheese and a tasty sauce are sandwiched in separate dinner hooks.

Hash brown casserole with ham and cheese

Serve this light brown casserole with a hearty breakfast or add it to your dinner menu.

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Four potato dishes, which you will repeat more than once!

4 appetizing and good-looking dishes that you can prepare for a family dinner or a festive meal. Each of them will look special and interesting, but most importantly, they are very tasty!

1. Potato pudding


& # 8211 200 gr of fermented cream


1. Peel the potatoes and boil them until ready.

2. Transfer the potatoes to a bowl, add butter and mash them until you get a puree.

3. Add warm milk, black pepper, salt, cream, cheese given through a large grater (keep a little for later) and mix until smooth.

4. Grease the baking tray with oil, spread the mashed potatoes, cover the pan with foil and put it in the preheated oven at 180 ° C for 20 minutes.

5. Remove the foil, sprinkle the pudding with the remaining cheese, chopped bacon and bake for another 15 minutes.

6. Sprinkle the pudding with green onions.

2. Rustic potatoes


& # 8211 1 teaspoon granulated garlic

& # 8211 ½ teaspoons ground black pepper


1. Peel the potatoes and cut them in half lengthwise.

2. Place the potatoes on a plate with the cut up, cover them with the lid of the microwave oven and cook for 4 minutes, setting the power to 800W.

3. Cut the potatoes into medium cubes.

4. Pour oil into the pan, add butter, melt it, add the potatoes and fry for 1-2 minutes over medium heat.

5. Add salt, granulated garlic, black pepper, stir and cook for another 5 minutes over medium heat.

6. Season the potatoes with paprika, mix and fry for 10 minutes on low heat.

7. Serve the potatoes with chopped green onions or any greens.

3. Dumplings with potatoes and fried onions


& # 8211 700 gr of dough for dumplings


1. Peel the potatoes, cut them into large pieces and boil them with salt until they are ready.

2. Heat the pan with oil, add the onion cut into quarter slices and fry for 5 minutes over medium heat.

3. Add butter, stir and remove the pan from the heat.

4. Drain the potatoes and pass them until you get a puree.

5. Add fried onions, egg and mix well.

6. Drizzle the work surface, sprinkle the dough with flour and spread the dough in a thin tray.

7. Cut circles, add 1 teaspoon of filling and glue the edge well.

8. Pour water into the saucepan, add bay leaves, black peppercorns, salt, bring to a boil, add the dumplings and simmer for 3-4 minutes over medium heat.

9. Remove the dumplings from the plate, sprinkle with melted butter and serve with green onions and fermented cream.


& # 8211 500 ml of chicken soup or water

& # 8211 180 ml cooking cream 20%

& # 8211 2 teaspoons dijon mustard

& # 8211 2 teaspoons salt or to taste

& # 8211 ½ teaspoon ground black pepper or to taste


1. Cut the potatoes into cubes, pour water, add salt and cook for 5 minutes.

2. Melt 30 g of butter on the pan, add chopped onion, garlic given through the press and fry the vegetables for 3 minutes on low heat.

3. Add flour, mix and fry everything for 1 minute on low heat.

4. Pour the chicken soup, mix, add salt, black pepper, cooking cream, stir again and simmer for 5 minutes on low heat until thickened.

5. Drain the potatoes.

6. In the sauce, add mustard, mix and transfer the sauce to the potato bowl.

7. Add 125 g of grated cheese and mix carefully, but very well.

8. Grease the form with 10 g of soft butter, spread the potatoes and put them in the preheated oven at 180 ° C for 35 minutes.

9. Then take them out of the oven, sprinkle with the remaining cheese and bake for another 5 minutes.

Potato gratin with chicken breast & # 8211 the secret lies in the sauce!

Dear lover of delicious dishes, today we present you a superb recipe for potatoes au gratin with meat and cheese, in the oven. If you want a quick, delicious and filling dinner, this recipe will always save you. The casserole is prepared very simply and from the most accessible ingredients. Even a novice in the culinary arts will do perfectly. It is worth preparing, because it will conquer you from the first. Your dear family will be delighted.


& # 8211 2 tablespoons sour cream or mayonnaise

& # 8211 salt and black pepper to taste

Note: see Measurement of ingredients


1. Peel the potatoes, wash them well and cut them into thin slices. Peel an onion, wash it and cut it in half.

2. Wash the meat well and cut it into medium slices. Fry the meat, then season with salt, ground black pepper and your favorite spices.

3. Grease the baking tray with butter as generously as possible. Spread the onion over the entire surface of the tray in a layer. Then arrange the potatoes in a layer. Season the potatoes with salt and black pepper to taste. Arrange the tender meat in a layer on top of the potatoes.

4. Cover the tray with aluminum foil. Place the tray in the preheated oven at 180 ° C for about 20-25 minutes.

5. Prepare the sauce: wash the tomatoes and cut them into small pieces. Mix in a bowl the tomatoes cut with 1 egg, the cheese given through the small grater and the chopped greens. Season the ingredients with salt and ground black pepper, then add the cream. Mix the sauce well.

6. After the cooking time has elapsed, remove the aluminum foil and pour the resulting sauce over the entire surface of the pan. Put the tray in the oven for another 10-15 minutes. Baking time depends on each oven.

7. Serve the appetizing and brown casserole with the greatest pleasure, along with a salad of fresh vegetables.

Delicious potato pudding and minced meat!

This good-looking appetizer is perfect if you're tired of mashed potatoes, but you still want a potato garnish.

-500-700 gr of potatoes

-500-700 gr of minced meat

-100 gr of cheese or cream

1. Boil the potatoes and mash them by adding butter. Add salt to the potatoes during cooking.

2.Cut the onion into small pieces and add it to the minced meat. Fry the mixture in the pan with hot oil, season with salt.

3. Cut the tomatoes into rounds.

4.Wrap the baking tray well with butter.

5. Place a layer of half the amount of mashed potatoes.

6. Follow a uniform layer of meat covered with the remaining puree.

7. Arrange the tomato slices on top and sprinkle with grated cheese or cover with sour cream.

Potatoes - 206 recipes

Potato recipes for any culinary fad :) Baked potatoes, in food (stew and mousse with chicken or fasting), in soup and broth, fried, au gratin, puree or salad. The potato is by far the vegetable that knows the most culinary uses.

Originally from Peru, South America, culture POTATO , has been introduced quite slowly in Europe, due to prejudices related mainly to some negative effects of its use in food. In order to expand the potato crop, it was necessary, at the beginning, for the governments to take special measures. Thus, in Spain it has been cultivated since the 15th century. XII, but then, it was more difficult to spread to other countries such as Italy, Germany and, much later, to France, where it began to be cultivated only at the end of the century. XVII, following the persevering struggle of the agronomist Parmentier, who managed to obtain the potato varieties known even today. Glad to succeed, at a ball at the royal palace, he offered King Louis XVI a potato flower, which the queen caught in her dress. Since then, potato cultivation has spread to more and more areas and today it is a staple food for almost all peoples of Europe and beyond. In our country the culture of this plant started only in the 15th century. XVIII and, especially, at the beginning of the century. XIX.

The potato has many nutritional qualities and contains: carbohydrates, lipids, proteins, mineral salts: potassium, magnesium, calcium, phosphorus, manganese, etc. and vitamin B. It becomes toxic only when it sprouts or is kept in close contact with daylight, when it turns green due to the development of the poisonous substance called salanin. To remove it, the potatoes in question must be thoroughly cleaned in places where there are fangs or where they are green. Potatoes retain their best nutritional qualities when boiled or peeled.
In food diets, it is known, it is used a lot potato. In fact, this vegetable is generally a staple food. It contains complex nutrients and is suitable for many types of preparation for various diets. It can be prepared boiled, baked, fried, in the form of purees or papanas etc. Doctors point out that the potato alone could cover all human needs for vitamin C. However, its preparation is closely related to the variety, to the qualities of each type of potato. When your potatoes are crushed and boiled, the choice you made is to blame for the purchase. Potatoes are therefore chosen according to the planned menu for preparation. Potatoes of the "early yellow" variety, for example, are of a higher consistency, resistant to boiling, crumbly. Tubers of this variety are easily recognizable because they are large, round, flattened, with a yellow, smooth and thin skin.Their eyes are prominent and eyebrow.The core is yellow.They contain up to 13% starch.If the chef aims to prepare papanas, he has to buy "summer pink" potatoes. They have an oval, elongated shape, pink skin, thin, smooth. They have small and shallow eyes. Their core is white, crumbly and tasty.Another potato variety suitable for salads, for frying and others is "Viola". surface even smaller.Their core is yellow.The starch content is only 12-14% In almost all markets there are potatoes from the well-known variety "soaps", very tasty and economical. They appear at a time of year when people are asked for a more consistent food, with the addition of tomatoes, peppers, cucumbers, etc. They have the highest percentage of starch, up to 17% and are very suitable for purees, papanas and croquettes. Their shape is elongated, pink in color, with a light red hue. They have a smooth, thin skin and large, eyebrow-shaped eyes. Their core is white and tasty.

New Potato Calories: 80 kcal Carbohydrates: 17.4 Lipids: 0.2 Proteins: 1.7 (according to food calorie table)
Calories ripe potatoes: 89 kcal Carbohydrates: 19.1 Lipids: 0.2 Proteins: 2.1

Corporate Housewife Recipes: Royal Gratin

Dear ones, everyone needs various ideas for garnishes, because we are tired of the eternal puree or french fries. I propose, for today, a more special side dish, which you can eat independently of meat, as a main course, along with a fresh and crunchy lettuce. Therefore, our kind is called Royal Gratin. You need 1 kg and a half of good quality scrambled potatoes, 1 cup of whole milk, fresh, 1 cup of liquid cream, for cooking, 2 eggs, 125 grams of grated cheese, 2 cloves of garlic, 50 g of butter, salt, pepper and a little grated nutmeg.

Peel the potatoes and wash them very well. Meanwhile, preheat the oven to be ready hot and welcoming when you have finished the royal gratin. Cut the freshly washed potatoes into slices a little thinner than your finger. Put them in a bowl and rub them well with salt, pepper and grated nutmeg, then mix them by hand, to even out the spices. Then take a heat-resistant dish, grease it well with butter, then place the potato slices nicely, and throw a clove of garlic between them.

Separately, in another bowl, beat with milk, eggs and liquid cream and grate the other clove of garlic, a little salt and a little pepper. Over the rounds, spread the grated cheese, then pour the contents of the bowl with all the liquid ingredients, beaten well.

Spread another layer of grated cheese on top (it can also be smoked) and small pieces of butter. I recommend leaving the pan in the oven over medium heat for about an hour and a half, but it depends on the effectiveness of each oven.

Serve hot, as a garnish for a simple steak, or as a main course, with lettuce and lemon.

Video: Μπιφτέκια αφράτα με λεμονάτες πατάτες στο φούρνο της Αργυρώς. Αργυρώ Μπαρμπαρίγου (December 2021).