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Recipe Name: Kartofelnyie Kotlety (meat Stuffed Potato Lat Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
2 Pound(s) Potatoes
2 Eggs
Salt and pepper to taste
1 Pound(s) Leftover boiled beef or
Brisket with gravy
2 Tablespoon(s) Vegetable oil
1 Onion, grated
2 Tablespoon(s) Fresh parsley
1 Tablespoon(s) Beef broth if needed
Flour for dredging
Margarine or vegetable oil
for frying
Directions:
Recipe by: "Jewish Cooking in America" by Joan Nathan Peel potatoes
andcover with cold water. Simmer until tender. Drain and mash. Do
notpuree. Add eggs, salt and pepper and mix well.Grind the boiled
meat.Saute the onion in the oil until golden. Add salt and pepper,
parselyand the ground meat, adding a T o so of beef broth if it is to
dry.Put about 1/3 of a cup of the potato mixture in the cup of your
hand,place 2 T of the meat filling in the center and completely
enclose,first shaping like a ball and then patting down to form a
plumphamburger. Dredge in flour and fry in margarine or vegetable oil
untilgolden on each side.From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini


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