Russian Style Stuffed Beetroot

Summary

Ingredients

• 4 medium beetroot
• 200 g minced beef
• 100 g mushrooms
• 2 medium onion (s)
• 100 g butter
• 3 tablespoon oil
• 1 tablespoon vinegar
• salt
• Pepper from the grinder

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Instructions

1. Peel the beetroot. Put in a saucepan with cold water, add the vinegar and cook for about 45 minutes. Take out and drain.
2. Clean and chop the mushrooms. Peel and finely dice the onions. Heat half of the butter in a saucepan, fry the mushrooms and onions in it for about 10 minutes.
3. Mix the minced meat with the mushroom and onion mixture and season with salt and pepper.
4. Cut off a lid from each of the beetroot and scoop out the tubers with a spoon.
5. Pour the mince mixture into the beetroot, put the lid on and put the beetroot with 100 ml of water and the oil in a roasting pan. Spread the remaining butter on top in flakes.
6. Cover and cook the beetroot in the preheated oven at 220 ° on the middle shelf for about 55 minutes