I make stacks not with minced meat, but with chopped meat. This is very convenient, because... There’s no need to run the meat grinder if you don’t have minced meat in your stash. I cut the meat into strips; if it is frozen, then you can generally cut it quite finely. I use zucchini as my main vegetable rather than the traditional potato. This makes the dish much easier, both in terms of digestibility and calories.
I prepare the marinade - mix mustard oil with spices, salt, sugar and lemon juice. I put the meat in it, mix it and let it sit for 30 minutes - 1 hour, as long as there is time.
I put foil in the mold (so as not to wash the mold later), put the meat on it in the form of flat cakes. And then I sequentially add sautéed onions, chopped boiled eggs, and chopped tomatoes onto the meat. Then I coat the structure with sour cream. I lay out the zucchini and sprinkle everything with cheese. Cover the pan with foil and place in the oven for 40 minutes at 180 degrees. In the last 10 minutes I remove the foil.
That's all! The dish is simple, light, beautiful. If you cook it not in the oven, but by steaming it, it will be absolutely dietary (then exclude spices, marinate the meat only in a mixture of vegetable oil-lemon-salt-sugar).
I put the minced meat in the form of round thin cakes in a mold. I made 2 pieces with mushrooms (fry mushrooms and onions).
For the stacks, I make homemade mayonnaise, it is easier to distribute evenly over the potatoes. And with it they turn out even tastier.
For mayonnaise, I take 200 ml of vegetable oil, 1 egg, 2 tbsp. vinegar 6%, 1/2 tsp. sugar, 1/2 tsp. salt, 1-2 tsp. dry mustard. I beat everything with an immersion blender with a blade attachment.
Preheat the oven to 190 degrees.
I rub the potatoes on a fine grater and spread them in the next layer. Add salt.
I spread it with mayonnaise. Bake in the oven until browned.
For the marinade:
Cut the fillet into pieces, mix with the marinade (leave while preparing the remaining ingredients). Grind the onions and carrots (I used a blender), add salt and pepper. Grate the boiled eggs. Grate the cheese. Grate the potatoes and apple (I pureed them in a blender), add salt and pepper. Add two raw eggs to the fish slices and mix.
Now we collect stacks on a baking sheet: fish, onions with carrots, sour cream, potatoes with apples, cheese, sour cream. Place in the oven for 35 minutes at 180 degrees.
The meat base was made from chicken fillet, which was chopped finely and marinated.
Marinade:
The meat was marinated for about an hour. Place the meat on a baking sheet (on foil). Placed chopped tomatoes and peppers on top and brushed with sour cream. Add a little salt and spices to taste.
Then I put grated zucchini and grated cheese on top.
First I baked in the oven for half an hour at a temperature of 150-160, then increased it to 190 degrees until browned. It turned out very, very tasty!
And zucchini is the theme here, I’m very glad that today I made it with zucchini and not potatoes.
I took recipes from IRRA and Natria674 as a basis.
I added to the filling: onion (not fried), tomato, carrot, zucchini. Lubricated with sour cream (10%) and sprinkled with cheese.
I minced the beef with onions, added salt and pepper.
Placed the onions and carrots in a frying pan with vegetable oil
I made mayonnaise from 4 quail eggs, 0.5 tbsp. mustard, 0.5 cups vegetable oil. Salt and lemon juice to taste. Beat with an immersion blender
Grated potatoes into water. Then I squeezed it out, salted it and pepper it.
Place the minced meat on a baking sheet in the form of flat cutlets with a small depression in the center. I placed a boiled quail egg in each cavity. I put a layer of sautéed vegetables on top. Then a pile of grated potatoes. I added 100g of grated cheese to the prepared mayonnaise and placed the mixture on top of the stacks.
Bake in the oven at 200 degrees for 40 minutes.
Homemade minced meat.
Filling: onions fried with champignons.
Place on a minced flatbread, top with a slice of tomato, grated zucchini and mixed with sour cream.
Sprinkle with cheese and place in the oven until done, about 40 minutes.
I have 2 types of minced meat, beef and turkey. Salted and peppered and placed on a baking sheet.
There are 2 filling options: fried chanterelles with onions and tomatoes with carrots.
I grated the potatoes, salted and peppered them, mixed them with mayonnaise and placed them on a stack.
Then sprinkled with cheese - and into the oven.
Coarsely rolled minced pork and beef. Added salt and egg.
Filling: finely chopped onion and grated potatoes and zucchini. A little mayonnaise and cheese on top.
Baked for 40 minutes at 180*. Delicious. And the main thing for me is that they prepare quickly and simply.
This is the first time I’ve prepared stochki as a dish; the filling used what was in the freezer (a piece of cheese and the rest of the pie filling with egg and green onions), as well as fresh tomatoes.
Cooking time 35 minutes at 180 C.
There was a lot of juice during cooking (since the filling was onion + egg straight from the freezer), and the tomato was cut into a thick piece, the minced meat turned out tender and juicy in moderation, not watery, I was quite pleased with the result.
A small ball of minced chicken, I also added garlic, dill, parsley, cilantro (good in summer) and spices (adjika).
Onions with mushrooms.
Potatoes, boiled egg, sauteed sauce, sour cream, tomatoes, cheese.
I made STOZHKI again, according to a different recipe, and the taste turned out completely different.
The base is minced meat, for half a kilogram of minced meat there is one huge onion (in a blender) and one egg.
On top is a ready-made vegetable stew (which has already been prepared before): fried diced potatoes, carrots, zucchini, bell peppers and onions.
Lubricated with sour cream. A slice of tomato and bell pepper. Grated cheese.
In the oven, first 160 degrees for half an hour (or maybe less), then 190 until browning.
Ground beef, chopped green onions, salt, seasoning.
She formed flat cutlets, topped with a fresh tomato, grated carrots, grated potatoes, grated cheese, and whisked sour cream and eggs on top.
My husband appreciated it and said it was very tasty.
Homemade minced meat, tomato, potatoes + zucchini, a little mayonnaise and cheese.
The base is homemade minced beef and pork, then grated boiled potatoes (boiled because I cooked it for okroshka, it turned out to be a lot), then sour cream and yogurt sauce with spices for kebabs, the last layer is cheese.
This was the first time I saw and tried this dish. I think it would be perfect for a holiday table. The most important thing that I really appreciate is the ease of preparation and excellent results.
I made it for the first time, minced pork + beef flatbread (homemade).
First option: with fried onions, mushrooms and a little grated raw potatoes, smeared with sour cream and cheese.
Second option: chopped tomato, carrots and zucchini, grated, brushed with sour cream and cheese.
Pink salmon fillet 300g, sliced. Salted and sprinkled with lemon juice.
I grated 2 potatoes and a quarter of bell pepper. Markovka and half an onion. Mixed it with salt and added a spoonful of sour cream.
I put slices of tomatoes on the fish, then a mixture of potatoes. Top with grated cheese 50g.
Wrapped in foil and into the oven. 30 minutes at 200 C, then opened them to bake the cheese.
Added onion to the minced meat, salt and pepper.
I put minced meat on a sheet (I tried to make round flatbreads, but it didn’t always work out), pre-fried onions, carrots, bell peppers, a little mayonnaise, tomatoes, grated potatoes on a coarse grater, and cheese. Placed it in the oven for 40 minutes.
It turned out very, very tasty, beyond words.
Grind chicken fillet from two chickens + a piece of lard + 2 raw potatoes + onion + garlic + half a savory roll in a meat grinder. I had two more spoons of cottage cheese - they were also used for minced meat.
Additives: salt + black pepper + red pepper
For the filling: I chopped zucchini on a Korean carrot grater (salted it, squeezed it out after 15 minutes) + carrots + garlic + processed cheese (not a cheese product)
To pour on top: grate the cheese, add salt, garlic and mayonnaise. This makes the cheese more tender and does not dry out.
We collect stacks.
We make a cutlet (I dip each one in a raw egg), top it with zucchini and carrots, then plastic tomatoes and, finally, a cheese appetizer.
Place in the oven preheated to 200 degrees for 25 minutes and you’re ready to eat.
Minced meat: beef + pork, finely chopped onion, egg, salt.
I greased the minced meat with a little mayonnaise, a slice of tomato, and a mixture of grated potatoes + zucchini + salt. On top there is only grated zucchini with a small amount of mayonnaise. This way the potatoes turned out to be completely closed and did not darken. We are temporarily not eating cheese.
In my daughter’s portion everything is the same, but without mayonnaise.
I’ve somehow gotten used to the fact that the first thing I do is make meat rounds and put them in the oven. I don’t know why I do this, but I do it. They stand for about 10 minutes, during which time they grated potatoes and zucchini.
During the cooking process, my daughter’s stacks began to dry out on top (due to the lack of mayonnaise), so she covered them with foil.
As I already wrote above, I love greens for stacks.
A la warm salad, also known as a side dish.
There was no broccoli in the freezer. That's why it is so.
Caramelized onions, boiled beans, lightly fried carrots, and then a little stewed with beans, canned corn.
There is no shame in serving a stunning portioned dish, which can be both everyday and quite festive, to guests; on the contrary, everyone will be surprised and delighted, because in reality such stacks of farash are a feast of taste, they contain both tender meat and a side dish at the same time . Very convenient presentation, not at all difficult to prepare, in a word - I recommend not just cooking it, trying it, but using it as a holiday dish: it’s beautiful, tasty, and unusual. Well, what else do you need? I am absolutely delighted with this dish and realized that now it will become a frequent guest in my kitchen on my table. Usually the stacks are prepared with minced meat, eggs, fried onions, potatoes and cheese, but I made my own adjustments; I wanted to add tomatoes and mushrooms instead of eggs to the meat and potatoes. I also serve two types of cheese “fur coat”. The amount of ingredients is approximate, cook it once and you will understand what you want more in this dish: mushrooms, potatoes or meat. And also, this, of course, depends on the number of servings and the size of the portions. I'll tell you about my cooking process along the way. There is also a cooking video below. For snacks I would like to offer... Get ready, success and warmth of home!
RECIPE FOR STOZHKOV: for 9 pcs.
PREPARATION:
1. First of all, let's prepare the minced meat: add to it an egg, finely grated onion, salt, pepper, as well as a not-so-fresh loaf soaked in milk and squeezed out.
Mixed it all thoroughly and put it in the refrigerator for the time being.
2. Finely chop the mushrooms and fry in vegetable oil. You don’t need to fry for long, literally 4-5 minutes, the mushrooms will still finish in the oven while baking. By the way, you can fry it with onions, I cooked without onions. It tastes the same: with or without onions.
3.Grate hard cheese on a coarse grater, add mayonnaise and egg, stir well, add to the top of the stacks.
4.Cut the tomato into small cubes, which should be firm.
5.You can start forming stacks with mushrooms: cover a baking sheet with foil, lightly grease with vegetable oil. We form large meatballs from the minced meat, from which we form large round cakes about 8-10 cm in diameter on a baking sheet.
6.Mushrooms on top.
7.Now you can grate the potatoes on a coarse grater; you should not do this in advance to avoid darkening. Salt the potatoes, add pepper and place on top of the mushrooms. Then a layer of tomato, maybe some greens for the tomatoes, I didn’t have any. And on top there is a layer of cheese with mayonnaise. By the way, the second option: you can simply grate the cheese, cover the tomatoes, and pour mayonnaise on top of the cheese and spread it. Mayonnaise will not allow the cheese to dry out in the oven; after all, it will remain there not for 10-15 minutes, but much longer.
I do not recommend using sour cream instead of mayonnaise, because it tends to curdle at high temperatures. And it’s better, of course, to use .
8. Place the mold with the stacks in a preheated oven and bake for 35-45 minutes at a temperature of 190-200 degrees.
Minced meat “stacks” (recipe with mushrooms) are ready! Serve immediately, delicious!
When warm, the haystacks are very tender, juicy, and very tasty! When cold, they become more compact, which makes it possible to successfully take them with you for a snack, on a picnic, etc.
Write comments, your reviews, who has already prepared a similar dish, ask questions, I will be happy to answer! With love, Irina
See you again!
You can watch a short video recipe:
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Good afternoon to all friends and guests of my blog! Meat and potato dishes in all varieties are very popular with us. Among them are stacks of minced meat under a fur coat of vegetables baked in the oven. These are such cute meat cutlets with the filling on top and all covered with delicious, melted cheese.
I usually make minced meat from the meat that is in the refrigerator. Suitable beef, pork, lamb or mixed. For those who don't like fat, make minced chicken or turkey. Just when kneading, be sure to add an egg to it so that the finished cutlets do not fall apart.
Quite simple products and a simple method of preparation. And it turns out very appetizing and festive. Don’t bother too much with the filling either. You can come up with a “fur coat” to suit your taste: put grated potatoes, onions, tomatoes, fried mushrooms, eggs on the cutlet, the main thing is to cover the top with a pinch of grated cheese.
Today I invite everyone to cook this simple but amazingly tasty dish with me. If you haven’t done fur coat stitches before, be sure to try it. Your family and guests will simply swallow their tongues! Write in the comments how you do it. I will be very grateful.
In this article:
These delicious cutlets are not at all difficult to prepare, but they are so beautiful and appetizing. I always cook them for the holiday table. They never stay after the holiday. If you haven't done stacking yet, be sure to try it. Your family and guests will simply swallow their tongues!
First, let's prepare all the products. Boil hard-boiled eggs, let cool and finely chop.
Boil hard-boiled eggs for 7-10 minutes after boiling.
Chop the onion into thin half rings. Three cheeses on a coarse grater. Grate the potatoes too. Add egg, salt, pepper to the minced meat and mix well.
Form thin flat cakes from the minced meat. You can now turn on the oven. Coat a baking sheet or baking dish with oil and place the flatbread cutlets on it.
Sprinkle a little chopped onion, chopped eggs and grated potatoes on top of each cutlet. Don't forget to add salt and pepper. The last layer is grated cheese.
My oven has already warmed up to 200 degrees. I send a baking tray with stacks there. Bake for 30 - 40 minutes.
The heating of all ovens is different, so keep an eye on the dish.
About 5 minutes before it’s ready, you can also sprinkle a pinch of cheese on top of each cutlet.
This version of the dish with tomatoes and mushrooms was kindly provided to us by the Happy Home video channel. All products are ordinary.
Watch the video for preparation.
That's all for now about preparing the haystacks. Thank you to everyone who cooked with me today!
Write in the comments whether you liked our recipes for minced meat and what you would like to add to them?
Stacks of minced meat in the oven
5 (100%) 2 votesThis was my first time preparing minced meat in such an interesting way. And I really liked the result, the recipe itself, and the cooking method. The most interesting thing is that from some 300 grams of minced meat, one potato, several mushrooms and a piece of cheese, a whole baking sheet of stacks was obtained. So I recommend preparing a hearty restaurant-quality meat dish: stacks of minced meat under a fur coat in the oven; the step-by-step recipe with photos will, as always, be detailed and understandable. I made two types of filling: one from a boiled egg and fried onions, the second from fried mushrooms. Each will also have potatoes and cheese.
Stacks of minced meat under a fur coat are a simple recipe, and the big plus is that you can diversify it at your discretion. Prepare from beef, chicken, add tomatoes, mayonnaise, spices, herbs to the filling.
To prepare stacks of minced meat you will need:
I made the minced meat from a piece of lean pork, mincing the meat once through a meat grinder along with a small onion and a piece of bread soaked in water. The onion can be finely chopped or grated if you are using ready-made minced meat and do not want to dirty the meat grinder. I don't add bread to save money. It will absorb the juice released during baking, the minced cakes will remain soft and will not lose their juiciness.
Of the spices in this recipe for minced meat, I added only ground black pepper and salt to taste.
He mixed it, then beat it well so that the food particles would stick together better.
Advice.The minced meat for the stacks must be made dense, but not stiff, otherwise you will not be able to form even cakes.
I will show you two filling options: eggs with onions and mushrooms with onions. Looking ahead, I’ll say that I liked it better with an egg, although when I cooked it, I thought it would be tastier with mushrooms. Boil a large egg in advance, cool it, and finely chop it. I chopped one onion into small cubes.
Fry the onion in a little oil. I didn’t fry it, but just cooked it until soft and let the edges turn a little pink.
Peeled a large potato tuber and grated it through a fine grater. The potatoes darken quickly, to keep the light color, rinse under cold water and squeeze. At the same time, I removed the excess starch. Added salt and mixed.
I rolled the piece into a round shape. Flatten it slightly to make a plump cake. I made a hole in the middle and put a little chopped egg in it.
Advice.Form the stacks immediately on the baking sheet so that they do not become deformed during transfer.
Place a teaspoon of fried onion on top and press down slightly for better fixation. I added salt and pepper (it’s better to do this when all the preparations are on the baking sheet).
Sprinkled with potato chips. I also crushed it slightly and adjusted it around the edges. The piles of minced meat should be high, so do not compact the filling too much. In this form, I placed it on a baking sheet covered with baking paper. I will sprinkle the cheese later when I prepare the second type of filling.
I will not describe the preparation of minced meat - it is prepared exactly the same as in the recipe above. For the filling, I took fresh champignons and cut them into pieces. Chop a large onion into small cubes.
Place the onion in a frying pan with well-heated oil and fry over low heat until soft. Added champignons and stirred. I added some salt and a couple of pinches of pepper.
He made the fire stronger and evaporated the liquid. Then reduced it and fried for about five minutes until done. Cooled it down a bit.
I made meat balls the size of large plums. I carefully flattened it to form round cakes about 3 cm thick. I made a depression in the middle of each. I added about a teaspoon of mushrooms fried with onions.
I grated the potatoes on a fine grater (I wrote in detail how to prepare them in the recipe above), and placed them in a mound on top of the mushroom filling.
I transferred the stacks of minced meat onto a baking sheet with the already formed pieces. Grated the cheese on a coarse grater and sprinkled it generously to form a fluffy cap.
Placed in the oven at 180 degrees on medium level. Bake the minced meat in the oven until fully cooked, 30-35 minutes. During this time, the meat cakes will be baked, the potatoes will become soft, the cheese will melt and form a golden brown crust.
Stacks of minced meat under a fur coat, of course, need to be served hot, while the cheese is soft and the meat is juicy. My opinion is that there is no need for a side dish for this dish, there are already vegetables there. But a juicy salad or sauce, adjika will come in handy. But as always, the choice is yours; you can boil rice or buckwheat if you want a heartier snack. Bon Appetit everyone! Your Plyushkin.
Watch one of the cooking options in video format
Belarusian cuisine is famous for its many delicious and interesting dishes. Among them are meat racks made from ground meat. This dish is easy to prepare and is perfect for a family meal or holiday feast. Even a novice cook can make the dish, the main thing is to strictly adhere to the recipe.
Belarusian cutlets can be a worthy alternative to classic cutlets or chops. They turn out satisfying, appetizing and are a more economical option for a second course or snack. Preparing minced meat stacks is very simple: a little ground meat + additional products that you have in the refrigerator. The stuffed appetizer is often served with your favorite sauce or fresh vegetable salad.
The traditional dish is a flat cutlet, on which fried onions, grated raw or boiled potatoes, eggs, and cheese are laid out in layers. Eggs are often replaced with mushrooms, and potatoes with tomatoes, carrots, zucchini or other vegetables. They also use hard or soft cheese. The meat component can be any: pork, beef (veal), chicken, turkey or mixed.
Before you prepare stacks of minced meat, you need to choose a suitable recipe. Today there are many interesting options for creating a delicious lunch, dinner or unusual snack. You can use the recipe for potato stacks, make them with champignons or tomatoes, dietary chicken (turkey) or hearty ground pork and beef.
The first way to prepare a Belarusian meat dish is stacks of minced meat under a fur coat in the oven. They make a great family dinner or treat for guests. This culinary process uses a mixed type of minced meat (pork + beef), hard cheese, chicken eggs, mayonnaise, various spices and seasonings. Original cutlets go well with fresh vegetables.
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The next nutritious lunch option is a recipe for minced meat with potatoes. For the dish you will need any meat, some raw potatoes, soft or hard cheese. Preparing an original treat will not take much time, but the result will be incredibly tasty and aromatic. It is advisable to serve the dish hot, complemented with a spicy sauce or vegetable salad.
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Original and satisfying – stacks of minced meat with mushrooms. You can use any gifts of the forest, but it tastes best with champignons or boletus. This recipe also requires ground pork meat, potatoes, and two types of cheese. The ideal complement to the dish will be a variety of seasonings to enhance the taste and appetizing aromas.
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If you want to surprise and delight your family with a delicious and extraordinary dish, then minced meat stacks with tomatoes are a great option! A meat treat with soft cheese, juicy and delicious tomatoes, nutritious and tender potatoes will not leave anyone indifferent. Ground meat can be purchased at the store or prepared at home. The snack is delicious cold or hot.
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A Belarusian light and tasty treat for any holiday - stacks of minced chicken. The step-by-step recipe is similar to the French method of cooking meat. This dish turns out nourishing and flavorful. Instead of mayonnaise, sour cream is often used, and the cheese should be hard. You can serve it with mashed potatoes or a salad of fresh cucumbers, cabbage, tomatoes and herbs.
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To make a tasty and unusual meat dish, you need to know the secrets of cooking skewer in the oven. Here are some practical tips from experienced chefs:
