Potatoes Stuffed with Minced Meat | Oven-Browned
(0)
50 min
Under an hour
Sezamo
Cartofi rumeni la cuptor, umpluți cu un amestec savuros și suculent de carne tocată, ceapă călită și cimbru aromat, învăluiți într-un sos fin de roșii și gratinați cu un strat generos de cașcaval topit. Un preparat reconfortant de casă, perfect pentru mesele de toamnă în familie, plin de savoare autentică românească.
Ingredients
Preparation method
Preparing the potatoes and the filling
Wash the potatoes thoroughly and boil them in their skins in lightly salted water for about 15–20 minutes, just until slightly softened, without falling apart. Allow them to cool slightly, peel them, slice off a top piece lengthwise, and carefully scoop out the flesh with a teaspoon, leaving the walls about 1 cm thick. Keep the scooped potato flesh in a bowl.
In a spacious frying pan, heat 30 ml of sunflower oil. Add the finely chopped yellow onion and sauté over medium heat until translucent. Add the minced garlic and minced meat, stirring well to break up any lumps for 7–8 minutes, until the meat changes color.
Add half of the scooped potato flesh mashed with a fork into the pan, along with 100 g of tomato passata, dried thyme, sweet paprika, salt, and ground black pepper. Let the mixture simmer over low heat for 5 minutes to reduce, then turn off the heat and stir in half of the freshly chopped parsley.
Chef's tip
For a traditional smoky aroma, you can sauté a few small diced cubes of smoked bacon or ribs along with the onion.
The leftover scooped potato flesh can easily be used to thicken a delicious vegetable ciorbă the next day.
25 min
Under an hour
