Russian Style Stuffed Beetroot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Peel the beetroot. Put in a saucepan with cold water, add the vinegar and cook for about 45 minutes. Take out and drain.
- 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.
- Mix the minced meat with the mushroom and onion mixture and season with salt and pepper.
- Cut off a lid from each of the beetroot and scoop out the tubers with a spoon.
- 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.
- Cover and cook the beetroot in the preheated oven at 220 ° on the middle shelf for about 55 minutes
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