Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients for minced meat stacks under a fur coat. Minced meat can be used any to taste and availability, from poultry, beef, pork or mixed. It is better to wind the minced meat yourself on a meat grinder from fresh meat, then you can be sure of the quality of the product. In a bowl with minced meat, add salt, ground black pepper, mix.
Step 2:
Potatoes are washed, cleaned, grated on a medium grater. Add salt and ground black pepper, mix the potato mass.
Step 3:
Peel the onion, finely chop with a knife. Carrots are washed, cleaned, grated on a medium grater. Grate the hard cheese on a fine grater.
Step 4:
Heat the vegetable oil in a frying pan. Fry the prepared onions and carrots in vegetable oil until a light blush. Vegetable frying is removed from the pan.
Step 5:
Mushrooms can be used any forest or champignons. Mushrooms are washed, finely chopped with a knife and fried until cooked in vegetable oil remaining after vegetable frying in a frying pan.
Step 6:
Grease the baking dish with vegetable oil. Moistened with water with our hands, we form flat cakes from minced meat, make a small notch in the center of each. Put the minced tortillas in a baking dish.
Step 7:
Put a little fried mushrooms on each tortilla with a spoon. Put potatoes and vegetable roast on top. To make the dish especially juicy and tender, you can put a tablespoon of sour cream or mayonnaise on a vegetable roast.
Step 8:
Sprinkle the dish with grated hard cheese. The oven is heated to 180 degrees. The form with the stacks is tightened with foil and put in the oven for 25 minutes. Then we remove the foil from the mold and let the cheese melt and brown in the oven.
Step 9:
To do this, it is enough to leave the dish in the oven for 5 minutes, it is not worth leaving the dish in the oven longer so that the stacks do not dry out. We serve the stacks under the fur coat to the table. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10 % fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
