Potato casserole with meat and mushrooms

- fresh potatoes – 6 PCs.;
- minced beef – 400 g;
- onion – 1 PC.;
- mushrooms – 200 g;
- hard cheese varieties – 200 g;
- salt and pepper to taste;
- fresh greens for decoration.

To fill:
- sour cream – ½ Cup;
- chicken egg – 1 PC.;
- garlic – 2 cloves;
- salt and pepper to taste.

Potato tubers, wash, clean, cut into thin slices. Onions clean and cut into half-rings. Mushrooms (preferably forest, and with them the dish will turn out as fragrant) thoroughly rinse under the tap and slice into strips. Ground beef salt and pepper, mix with the mushrooms. Cheese grate on a coarse grater.

Form for baking grease with vegetable oil and put into it half the quantity of potatoes. Season with salt and pepper. place on top of potatoes half rings onions (optional it you can pre-fry). Next, put the stuffing with mushrooms and sprinkle with half the grated cheese. Close all the potatoes, salt and pepper.

All the ingredients needed for the filling, mix in a Cup (garlic skip through the press) and pour the contents of the form. Put the form in a preheated oven at 180-200oC for 15-20 minutes. Remove, sprinkle with the remaining grated cheese and return to oven for 3-5 minutes to melt cheese. Garnish with greens and serve.

Beef in puff pastry

- beef – 1 kg;
- onions – 2 PCs.;
- white cabbage – 1 kg;
- salt and pepper to taste;
- puff unleavened dough-frozen – 1 package.

Meat boil in salted water. Onion peel and chop smaller. Cabbage finely chop and fry in a pan with onions (salt). If during roasting cabbage is not providing enough juice, add a little water and stew until tender. Disassemble boiled meat on fiber and mix with cabbage and onions. Add salt and pepper to taste.

Thawed puff pastry roll out and cut into small squares. For each of them, put the filling and seal by connecting the corners of the dough into a pouch and place on a baking sheet, greased with vegetable oil and edible paper. Put in oven preheated to 200oC, for 20 minutes (the dough should be lightly browned).

Beef with carrots

- beef fillet – 800 g;
- fresh carrot – 800 g;
- onions – 2 PCs.;
- fresh tomatoes – 2-3 PC.;
- garlic – 2 cloves;
- beef broth – 1 l;
- orange juice – 1/3 Cup;
- vegetable oil – 3 tbsp;
- salt and pepper to taste.

Beef tenderloin cut into large pieces. Onions clean, shred smaller. Carrots wash, peel and cut into slices thickness of 0.5 cm Garlic crush with a knife. Tomatoes pour over boiling water, remove the skins and dice.

In a deep pan, pour vegetable oil and when it boils, put the sliced meat and fry on high heat until Golden brown. Add chopped onion and fry it together with meat for 5-10 minutes. Turn down the heat. Pour in the orange juice, let simmer for 2-3 minutes. Attach the carrots, tomatoes, garlic. Pour in broth (if no broth, use vegetable), salt, pepper, bring to the boil, cover and simmer on low heat until tender (meat should be soft). Serve with mashed potatoes.