Hearty stacks of minced meat with potatoes. Stacks of minced meat

17.10.2019

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 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.

How to make stacks of minced meat

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.

Recipe for haystacks

Before you prepare stacks of minced meat, you need to choose a suitable recipe. Today there are many interesting options to create 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.

Stacks of minced meat under a fur coat in the oven

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content: 310 kcal.
Purpose: lunch, dinner.
Cuisine: Belarusian.
Difficulty: medium.

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 goes well with fresh vegetables.

Ingredients:

minced pork and beef - 250 grams each;
onion – 2 heads;
eggs – 3 pieces;
hard cheese – 200 g;
mayonnaise – 150 g;
dry mustard – 1 teaspoon;
salt, spices.

Cooking method:

Place the ground meat in a deep bowl.
Beat one egg into it, add salt and spices.
Combine the remaining eggs with mustard and mayonnaise. Beat the ingredients until thick.
Place foil or baking paper on a baking sheet. Sprinkle vegetable oil.
Make flat cakes from the meat, place on foil and press the middle a little for the filling.
Peel the onions and chop finely. Grate the cheese using a coarse grater.
Place onion in the cavity of each cutlet and a little cheese on top.
Coat with mustard-egg sauce.
Once again generously sprinkle the Stozhka dish with grated cheese.
Bake for 20 minutes at 180 degrees.

With potatoes

Number of servings: 4 persons.
Calorie content: 220 kcal.
Purpose: lunch.
Cuisine: Belarusian.
Difficulty: medium.

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.

Ingredients:

ground meat – 300 g;
Russian cheese – 150 g;
egg – 2 pcs.;
potatoes – 3 pcs.;
onions – 2 pcs.;
mayonnaise or sour cream – 100 g;
sunflower oil– 2 tbsp. l.;
salt, pepper, seasonings.

Cooking method:

Peel the onions and chop finely. Then fry in oil until transparent.
Hard boil the eggs, remove the shells and chop into cubes. Combine with mayonnaise.
Peel the potatoes, wash them, and chop them on a coarse grater. Finely grate the cheese.
Grease the baking dish a little with oil.
Add salt, pepper, and favorite seasonings to the ground meat. Mix the ingredients well.
Form into flat cakes and place in pan.
Place onion, eggs, and a layer of potatoes on each cutlet.
Sprinkle generously with cheese and make a mesh of mayonnaise on top.
Cook the stacks with minced meat for half an hour in an oven heated to 200 °C.

With mushrooms

Cooking time: 50 minutes.
Number of servings: 4 persons.
Calorie content: 187 kcal.
Purpose: dinner.
Cuisine: Belarusian.
Difficulty: medium.

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 perfect complement dishes will have a variety of seasonings to enhance taste qualities and delicious aromas.

Ingredients:

ground pork meat – 400 g;
champignons – 300 g;
potatoes – 1 pc.;
egg – 1 pc.;
garlic – 2 cloves;
flour – ½ cup;
onion – 1 head;
leek – 1 pc.;
Gruyère and cheddar cheeses – 20 g each;
olive oil – 2 tablespoons;
black cumin, ground paprika, black pepper - 1 teaspoon each;
fresh marjoram.

Cooking method:

Place the minced meat in a bowl, beat in the egg, salt and pepper. Mix well until smooth.
Grease a baking dish with oil.
With wet hands, make round cakes out of the meat, roll in flour and place on a baking sheet so that there is a small distance between them.
Finely chop the onion and garlic.
Grind the potatoes and two types of cheese using a grater.
Chop the mushrooms into cubes. Fry them in olive oil with onions, garlic and potatoes. Season with spices and seasonings.
Place the warm filling over the minced meat and sprinkle generously with the cheese mixture on top.
Bake at 180 degrees for 20 minutes.
Decorate the finished dish with marjoram leaves.

With tomatoes

Cooking time: 40-60 minutes.
Number of servings: 8 persons.
Calorie content: 175 kcal.
Purpose: snack, lunch.
Cuisine: Belarusian.
Difficulty: medium.

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.

Ingredients:

Adyghe cheese – 200 g;
minced pork and beef – 300 g;
tomato – 2 pcs.;
potatoes - 2 tubers;
onion – 1 head;
salt, spices.

Cooking method:

Peel the potatoes, rinse and grate on a coarse grater.
Grind the cheese on a fine grater.
Cut the onion into thin half rings, tomatoes into slices.
Grease a baking tray with oil. Place flat cakes made from meat mass into it.
Place potato chips on top, then tomatoes, onions.
Sprinkle the tops of the original cutlets with cheese.
Bake for 40 minutes until done, preheating the oven to 200 degrees.

From minced chicken

Cooking time: 1 hour.
Number of servings: 6 persons.
Calorie content: 167 kcal.
Purpose: dinner.
Cuisine: Belarusian.
Difficulty: medium.

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.

Ingredients:

minced chicken – 600 g;
onions – 2 pcs.;
tomato – 1 pc.;
grated cheese – 80 g;
mayonnaise – 4 tsp;
salt, ground pepper.

Cooking method:

Salt and pepper minced chicken.
Make flat cutlets out of it, roll them in flour.
Place the pieces on a baking sheet lined with foil (grease with oil).
Distribute the onion, cut into rings, over the minced meat.
Then put in tomato mugs and sprinkle the dish with grated cheese.
Make a mesh out of mayonnaise.
Cook Stozhki cutlets in the oven for 35 minutes at 190°C.

Stacks - cooking secrets

To make something tasty and unusual dish made from meat, you need to know the secrets of cooking stacks in the oven. Here are some practical tips from experienced chefs:

To get a beautiful treat, it is advisable to sprinkle the dish with cheese 10 minutes before the end of cooking. This way it will look more presentable and neat.
The top of the popular dish is greased with yolk, mayonnaise, cream, and natural yogurt.
You need to leave a little space between the cutlets so that you get an appetizing, golden crust on all sides.
If you don’t have enough time to make cutlets, you can make the dish a little simpler: lay out all the ingredients on a baking sheet in layers. The end result will be beautiful and delicious casserole.
You can and should experiment with the filling:

mushrooms fried with onions;
boiled or raw potatoes, ready-made pancakes;
boiled eggs with tomatoes;
various types cheese mixed with garlic or green onions plus sour cream;
various vegetables, raw or stewed.

Video

Calories: Not specified
Cooking time: Not specified

Stacks of minced meat with grated potatoes and cheese are small round cutlets, baked with various additives, which are laid out on top and form, as it were, a high cap. Hence this unusual name this dish. Prepared both everyday and as holiday dish. Basically, all you need to do is form minced meat into cutlets and place on top raw potatoes, grated, boiled eggs, mixed with onions and covered with cheese. Place in the oven and wait until the dish is ready. Served as a hot appetizer or main course with a side dish of rice, buckwheat, mashed potatoes, stewed vegetables.

Ingredients:

- piece of pork or beef – 350 g;
- raw egg – 1 pc.;
- onions– 2 pcs.;
- vegetable oil – 2 tbsp;
- boiled eggs – 2 pcs.;
- potatoes – 2-3 pcs.;
- garlic – 2 cloves;
- salt, pepper, seasonings for meat - to taste.

Recipe with photos step by step:

Cut the meat into small pieces and grind it into minced meat in a meat grinder. Or we use ready-made minced pork, beef, you can take chicken or half and half with meat.

After the meat, pass a small onion through a meat grinder or grate the onion. Add spices, salt, onion, a small egg to the minced meat and mix everything thoroughly until a dense, almost homogeneous mass is obtained. Set aside and prepare the filling.

Finely chop the onion. Heat the oil in a frying pan, add the onion cubes, fry a little until a golden brown color appears on the edges.

Boil two hard-boiled eggs in advance. Let cool. Cut into small pieces, much like cutting for salads.

Grease the mold or baking sheet with oil. From the minced meat we make plump cakes of the required size (small or larger - at your discretion). Lightly press the middle to create a depression. Place the chopped egg in the hole. Add some salt.

Place a spoonful of fried onion on top. Peel the potatoes and grate them on a fine grater. Add some salt. If it gives a lot of juice, squeeze it out. Immediately, before it darkens, place it on each meat cake, covering the previous layers.

To the table ready dish Serve hot, complemented with fresh vegetables, herbs or any side dish. If it is intended to be served as a hot appetizer without a side dish, then place it on a flat plate and place mustard or tomato sauce, adjika. Bon appetit!

Cutlets, meatballs, meatballs are many people's favorite minced meat dishes. They cook quickly and turn out surprisingly tasty, soft and aromatic. But sometimes even they become boring. We offer you step-by-step recipes interesting dish from minced meat: stacks under a fur coat. Moreover, the “coat” for cutlet stacks can be different each time, which means that there will always be a new dish on your table. So, dedicated to all lovers of hot minced meat.

Step-by-step recipe for minced meat stacks in the oven under a fur coat: general principles

To prepare minced meat, you can use beef, pork, chicken. Stacks made from mixed minced meat are delicious. You should not take pieces that are too fatty; pulp with small layers of fat is best suited.

Egg, spices and salt are added to the minced meat. The mass is carefully beaten and formed into oval or round flattened cutlets.

A “fur coat” is laid out on the prepared stacks. The composition of the “fur coat” can include a variety of products, it all depends on your taste preferences:

Potato;

Boiled grated eggs;

Grated cheese;

And much more.

Depending on the recipe, additional ingredients of the dish are pre-boiled or fried, or placed raw on the surface of the prepared cutlets.

To make the stacks look tastier and more appetizing, the top of the products is sprinkled with grated cheese before baking.

1. Stacks of minced meat in the oven under a fur coat: step-by-step recipe

Ingredients:

Pork - a small piece;

Young beef fillet - a small piece;

Three chicken eggs;

Onion head;

Three potato tubers;

A piece of Dutch cheese;

Fine salt - ten grams;

Vegetable oil - five large spoons;

3-4 stalks of fresh parsley for decoration (optional);

Three sprigs of fresh dill for minced meat.

Meat racks will turn out tastier and more aromatic if you add various seasonings, so prepare in advance any spices to your taste, for example, seasonings for meat dishes, paprika, a pinch of black allspice.

Cooking method:

1. First of all, prepare the minced meat for stacking in the oven: rinse the pork thoroughly, if necessary, cut off the films and excess fat, cut the flesh into small pieces. Wash the young beef fillet too and cut into pieces. Grind pork and young beef in a meat grinder or blender, mix well.

2. Add salt, any seasonings, and pepper to the rolled minced meat. Add dill chopped with a knife, mix everything thoroughly.

3. Take the minced meat out of the bowl and beat it, throwing it on the table, so the mass will become airy, thanks to which the finished products will be soft and will not fall apart during baking.

4. Chicken eggs wash, place in a small saucepan, add water, cook after boiling over moderate heat for about five minutes. After boiling the eggs, cool them in cold water. Peel and grate using a fine-tooth grater.

5. Also grate the cheese. You can use any other hard or semi-hard cheese instead of Dutch cheese.

6. Peel the onion, cut into small pieces, place it in a frying pan in heated vegetable oil, fry a little, stirring, until light brown.

8. Make round, slightly flattened cutlets from the prepared minced meat with your hands slightly moistened in water.

9. Take a baking sheet, grease it with vegetable oil, place the formed cutlets at a distance of at least 2.5 centimeters from each other.

10. Place fried onions on top of the cutlets as the first layer, then eggs and potatoes.

11. Sprinkle the stacks with grated cheese.

12. Place the baking sheet with the stacks in the preheated oven and bake for no more than thirty minutes at moderate temperature. To prevent the stacks from burning on the bottom, place a container of water on the bottom tier of the oven.

13. Determine the readiness of the stacks by a beautiful light brown cheese crust.

14. When serving, place the stacks on serving plates and garnish with parsley sprigs. If desired, place sliced fresh tomatoes and cucumbers nearby.

2. Stacks of minced chicken under a fur coat: step-by-step recipe with tomatoes

Ingredients:

Three medium chicken legs;

Onion - two heads;

Fresh tomato - one piece;

Mayonnaise - four large spoons;

15 grams of salt and black pepper;

Wheat flour - two handfuls (for rolling the stacks);

Fresh parsley - four sprigs for decoration;

Fresh dill - four sprigs in minced meat;

Vegetable oil - 50 ml for greasing the baking sheet.

The stacks will turn out more beautiful and tastier if you sprinkle them with cheese crumbs, so take another piece of any hard cheese.

Cooking method:

1. Defrost chicken legs, carefully separate the flesh from the bones. Discard the bones and grind the pulp through a meat grinder.

2. Pour salt, pepper, spices, chopped dill into the resulting meat mass, mix well.

3. Form the minced chicken into flattened round patties. Sprinkle both sides of the stacks with flour.

4. Place the formed stacks on a baking sheet greased with vegetable oil (you don’t have to grease them with oil, but simply cover the baking sheet with foil or parchment paper).

5. Peel two onions, cut into strips, and place on stacks on top.

6. Wash the tomato, cut into slices and place on top of the onion.

7. Grind a piece of Dutch or any other hard cheese and sprinkle it on the tomatoes.

8. Draw a pattern in the form of a mayonnaise mesh on top of the cheese.

9. Place the baking sheet with the meat racks in a hot oven and bake for half an hour at a moderate temperature.

10. Serve hot; you can put any side dish next to it if you wish: stewed vegetables, boiled potatoes, boiled rice. Garnish the dish with sprigs of fresh parsley.

3. Stacks of minced meat in the oven under a fur coat: step-by-step recipe with mushrooms and spices

Ingredients:

Pork tenderloin - a little less than half a kilogram;

Small fresh champignons - seven pieces;

One potato;

One egg;

Garlic - five cloves;

Wheat flour - half a glass;

Onion head;

A bunch of leeks;

Gruyère and cheddar cheese - a small piece each;

Olive oil - 70 ml;

Ten grams of black pepper and salt;

Ground cumin, paprika - half a pack;

Fresh marjoram - five leaves.

Cooking method:

1. Rinse the tenderloin under running water and dry on paper towels. Grind the meat in a meat grinder.

2. Salt and pepper the minced meat, season with a small amount of ground paprika and cumin.

3. Add a raw egg, stir everything well, beat lightly on the table.

4. Grease a flat baking sheet with olive oil.

5. With wet hands, form small cutlets from the cooked minced pork, lightly press them with your palm, making a flat cake. Sprinkle each cutlet with sifted flour and place on the prepared baking sheet at a distance of three centimeters from each other.

6. Peel the onion and garlic, cut the onion into fine crumbs, and squeeze the garlic through a garlic press.

7. Peel, wash, and grate the potatoes raw.

8. Also grate hard cheeses on the same grater as the potatoes.

9. If necessary, clean fresh champignons from dirt, wash, cut into cubes, place in a frying pan in heated olive oil, add chopped onion, garlic, potatoes and fry, stirring, for about 12-13 minutes.

10. Add the remaining paprika, cumin and any other seasoning for meat dishes to the mushrooms and vegetables in a frying pan and fry for another three minutes.

11. Spread the prepared roast over the entire surface of the stacks, sprinkle well with cheese.

12. Place the baking sheet in a hot oven and bake at moderate temperature for about half an hour until the cheeses are completely melted.

13. Place the finished stacks directly hot on serving plates, garnish with fresh marjoram leaves.

14. Next to the stacks, on each plate you can put a side dish of boiled buckwheat, rice, pasta and pour over some sauce, for example, sour cream or tomato.

Step-by-step recipes for minced meat stacks in the oven under a fur coat: tips and secrets

The tastiest stacks are made from fresh, previously unfrozen minced meat.

Unlike cutlets, a soaked bun is not placed in the minced meat.

Eggs added to minced meat can make the finished product harsh. It’s easy to avoid this: add only the yolk to the meat mixture or use no more than one egg per kilogram of minced meat.

The stacks will turn out softer and juicier if you add a little boiling water to the minced meat.

To prevent the minced beef from becoming dry, add a little lard to the minced meat.

When placing the stacks on a baking sheet, be sure to leave a gap between them so that they are baked on all sides at the same time.

Prepared cutlets for stacks can be sprinkled with breading if desired: ground breadcrumbs, flour, semolina, sesame seeds.

The taste of the finished stacks depends not only on the products and meat used for the “fur coat,” but also on the choice of spices. Try adding aromatic herbs, paprika, allspice, fresh herbs, chopped raw or fried onions, and a little tomato paste to the minced meat.

Usually, the stacks are served without a side dish, supplemented only with fresh or canned vegetables. But you can optionally serve them with boiled rice, buckwheat, and mashed potatoes. Bon appetit.

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 frequent guest in my kitchen on my table. Usually 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.

1 tomato (140-150 g)
400 g fresh mushrooms (champignons)
600 g potatoes
170-200 g hard cheese
2 tbsp. l. mayonnaise
1 egg
For minced meat:
500-700 g minced meat (any)
1 egg
1 onion
Salt, pepper
3 slices of loaf soaked in milk

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 them. 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 look short video cooking recipe:

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For a while, we forget about frying cutlets in a frying pan with a lot of oil - we cook no less tasty, aromatic and satisfying minced meat in the oven. The advantage of the recipe is that these meat products do not have a strict composition - if desired, you can make them with mushrooms, tomatoes, herbs, etc. In any case, the result is excellent!

In this recipe, we use boiled eggs, fried onions and grated potatoes as additives. Let's complement all this delicious “assortment” with cheese, which will quickly melt in the oven and cover the stacks with a “seductive”, slightly golden brown crust. It will be juicy, nutritious and tasty!

Ingredients for 2-3 servings:

minced meat (pork + beef) - 300 g;
eggs - 2 pcs.;
onion - 1 pc.;
potatoes - 2 pcs.;
cheese - 50-80 g;
mayonnaise (can be replaced with sour cream) - 4-5 teaspoons;
vegetable oil (for frying) - about 50 ml;
salt, pepper - to taste.

Minced meat stacks recipe with photos step by step

How to cook meat racks in the oven

Salt/pepper the minced meat and mix. Divide into 6 equal lumps and press into round cakes. Place the meat pieces on a parchment-lined baking sheet.
Remove the husk from a large onion. Chop the onion into small cubes and place it in a frying pan with already heated oil. Stirring, saute until light golden brown over low heat. Make sure that the onion does not darken or burn.
Distribute the fried onion slices over the meat flatbreads.
Boil 2 hard-boiled eggs. Cool, peel and chop finely. Mix with 1-2 teaspoons of mayonnaise, add a little salt if desired.
Spread the egg filling onto the meat pieces.
Peel the raw potato tubers, grate them and immediately place them on a layer of eggs. There is no need to grate the potatoes in advance, otherwise they may darken and lose their appetizing appearance while the remaining ingredients are prepared.
Lightly pour mayonnaise over the potato layer and sprinkle with salt.
Three large shavings of cheese and generously cover the potatoes. We send the stacks to the oven, which has already been preheated. We do not cover the baking sheet with anything. Bake meat products for about 30-40 minutes at 180 degrees.
Since the stacks already combine both meat and potatoes, they are best served accompanied by vegetables. Broccoli is great green beans, stew, etc.

Stacks of minced meat in the oven are ready! Bon appetit!