Potatoes baked with Meatballs and Chanterelles Recipe
A dish for dinner or lunch from the series – guests on the doorstep… when there is no time to stand at the stove, and treat unusual, delicious and most importantly fast – I really want to! The oven and simple ingredients are enough. Mushrooms are better to take forest, not greenhouse, and you can not defrost them if they are frozen. This is not prepared every day – so guests will be well fed! The dish looks very elegant and appetizing on the table, suitable for holidays, delicious and flavorful, a little bit of horseradish)
Servings
4
Cook Time
90minutes
Servings
4
Cook Time
90minutes
Ingredients
Basic:
Casting:
Instructions
  1. Preheat the oven to 210 degrees. Add coarsely chopped onion and salt to the minced meat, mix and form round cutlets.
  2. Peel the potatoes and cut them into slices. On the bottom of the heat – resistant form, put part of the potatoes, on it- cutlets. Put the rest of the potatoes between them.
  3. Put chanterelles on top, if frozen, just cover with hot water.
  4. Add cloves of garlic and bell pepper.
  5. Mix sour cream with butter and adzhika (if this is not Horseradish, then I advise you to add a couple of pieces of horseradish to the dish separately, it has a great flavor) Pour the contents of the mold. Add allspice and parsley.
  6. Cover with a lid or seal in foil.
  7. Cook at 210 degrees for 25-30 minutes. Then remove the lid/foil and bake the crust for another 5-7 minutes. Serve hot, drizzling the remaining sauce from the mold!
  8. Bon appetit.
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