I love potatoes and dishes from it. Wizards are one of those few dishes that, in my understanding, are best eaten with your hands: Break off a piece of the witch and dip them in sour cream, and then also sauce the whole witch out the sauce from the plate … Mmmmmmm … … Indescribably delicious !!!
I took 2 kg of potatoes
2 tbsp. l sour cream
4 tbsp. l starch
finely chopped dill
500 grams of minced meat
(I have 2 more mushrooms on a small grater)
For mushrooms in sour cream:
500 grams of mushrooms (I have brown champignons)
200 ml sour cream
We rub potatoes on a fine grater. Wring out, some water is drained.
Add starch, salt, dill, eggs, sour cream – mix well – the potato dough is ready.
Mix the stuffing with onion, mashed mushrooms (as well as grated on a fine grater), add salt, pepper.
On the pan lay out 2 tbsp. l potato "dough", on it – 1 tbsp. l stuffing, stuffing, cover another 1-2 tbsp. l potato mass. Fry on both sides. Spread on a paper towel to absorb excess fat.
When all the sorcerers are roasted, put them in a saucepan, cover with a lid (I put it in a baking dish and covered tightly with foil) and send for 20-30 minutes to the oven at 180 gr.
While the sorcerers in the oven reach, we cook the mushrooms in sour cream.
Mushrooms cut into pieces, not very small. Fry in 2 tbsp. l butter chopped onion. Add the mushrooms. Fry with onions, pour sour cream, add seasoning to taste. Give boil.
Serving sorcerers with sour cream and mushrooms.
Out of 2 kg of potatoes, I made 10 huge witches, a bit smaller than my palm.
Categories: Main Dish