Discover the Suggestions category on DeliciousPath, where we’ve handpicked recipes designed to match your taste and inspire your cooking. Explore Suggestions now and find the dishes you’ll love to create and savor!
Braised Beef with Potatoes in Tomato Sauce
Ingredients
- 1 kg beef, cut into portions
- 3 ripe tomatoes, finely chopped
- 1 tablespoon tomato paste, dissolved in a little water
- 1 large onion, finely chopped
- 1 carrot, grated or finely chopped
- 2 garlic cloves, finely chopped
- 50 g wine (white or red)
- 1 cinnamon stick
- Salt
- Pepper
- Sweet paprika
- Olive oil
- 200 g water
- 5 medium potatoes, quartered
Instructions
- Wash the beef well and place it in a colander to drain.
- In a pot, heat some olive oil and sauté the beef on all sides until browned. Once browned, remove the beef and set it aside in a bowl.
- In the same oil, sauté the onion, carrot, and garlic. Return the beef to the pot and deglaze with the wine.
- Add the water, salt, cinnamon stick, tomato paste, and chopped tomatoes. Cover the pot and simmer over medium heat for about 1 to 1.5 hours, until the meat is tender.
- Meanwhile, peel and quarter the potatoes.
- After the meat has softened (about an hour), add the potatoes and cook everything together for another 30 minutes until the potatoes are tender.
- If the sauce needs more water, add some.
- Five minutes before turning off the heat, add the pepper and sweet paprika to preserve their aromas.
Lasagna with Mushrooms and Potatoes
Ingredients
- 1 package lasagna sheets
- 700g white mushrooms
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 medium potato, diced
- 50g wine
- Salt
- Pepper
- Sweet paprika
- A pinch of basil
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 300g feta cheese
- 300g shredded cheese mix (your choice)
- 300g heavy cream
- 50g milk
- Olive oil
Preparation for the Filling
- Heat olive oil in a large skillet. Add the diced potatoes and sauté until they begin to soften.
- Add the mushrooms, onion, garlic, bell peppers, and tomato paste. Sauté everything together for 3-4 minutes and deglaze with wine.
- Allow the alcohol to evaporate, then season with salt, pepper, paprika, sugar, and basil.
- Let it simmer for 2-3 minutes, then remove from heat.
Assembly
- In a bowl, mix the shredded cheeses, reserving some in a separate bowl for the topping.
- Grease a baking dish with olive oil and layer the bottom with lasagna sheets.
- Spread half of the filling over the lasagna sheets and top with half of the shredded cheese mixture.
- Add another layer of lasagna sheets, the remaining filling, and the rest of the cheese mixture.
- Finish with a final layer of lasagna sheets.
- In a bowl, mix the heavy cream and milk, then pour it evenly over the lasagna.
- Sprinkle the reserved shredded cheese on top and cover the dish with aluminum foil.
Baking
- Preheat the oven to 180-190°C (356-374°F).
- Bake the lasagna, covered with foil, for 35 minutes.
- Remove the foil and bake for another 25-30 minutes until the top is golden and bubbly.
Piroshki with Potatoes and Melted Cheese
Ingredients
For the dough:
- 1 packet dry yeast
- 150 g lukewarm water
- 150 g lukewarm milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter (lukewarm)
- 1 egg
- 600 g all-purpose flour
For the filling:
- 5 potatoes
- 150 g melting cheese of your choice
- 1 medium onion, finely chopped
- 1 bunch dill, finely chopped
- Salt
- Pepper
- Olive oil
Instructions
For the dough:
- Combine all the ingredients except for the flour in a large bowl. Mix well with a whisk until smooth.
- Gradually add the flour while kneading until the dough is soft, smooth, and no longer sticky. Adjust the flour as needed.
- Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
- Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.
For the filling:
- Peel and cut the potatoes into even-sized pieces for uniform cooking. Place them in a pot, cover with water, add salt, and boil for 30–35 minutes until soft.
- Drain the potatoes and mash them using a potato masher.
- Heat 2 tablespoons of olive oil in a pan and sauté the onion for 2–3 minutes. Add the mashed potatoes and sauté for another 2–3 minutes before removing from heat.
- Mix in the cheese, pepper, dill, and a pinch of salt (if needed). Stir well to combine.
Assembling the piroshki:
- Place 1 tablespoon of the potato filling in the center of each dough disk.
- Fold the edges over the filling and seal tightly along the seam to prevent oil from seeping in during frying.
Frying the piroshki:
- Heat enough olive oil in a deep pot to submerge the piroshki. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
- Fry 5–6 piroshki at a time for 2–3 minutes on each side, until golden brown. Repeat until all are fried.
Piroshki with Potatoes and Mushrooms
Ingredients
For the dough:
- 1 packet dry yeast
- 150 g lukewarm water
- 150 g lukewarm milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter (lukewarm)
- 1 egg
- 600 g all-purpose flour
For the filling:
- 4–5 potatoes
- 6 white button mushrooms
- 1 medium onion, finely chopped
- 1 bunch dill, finely chopped
- Salt
- Pepper
- Olive oil
Instructions
For the dough:
- In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk until smooth.
- Gradually add the flour while kneading until the dough becomes soft and smooth, just enough to not stick to your hands. Adjust the flour if needed.
- Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
- Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.
For the potatoes:
- Peel, cut, and rinse the potatoes. Place them in a pot, cover with water, add salt, and boil over medium heat for 30–35 minutes, until tender.
- Drain the potatoes and mash them using a potato masher.
For the mushrooms:
- Slice the mushrooms into pieces.
- Heat 2 tablespoons of olive oil in a pan and sauté the onion for 2–3 minutes. Add the mushrooms and sauté for another 3 minutes.
- Add the mashed potatoes to the pan and stir well to combine. Cook for another 3–4 minutes, then remove from heat.
- Stir in the dill, pepper, and additional salt if needed. Mix thoroughly.
Assembling the piroshki:
- Place 1 heaping tablespoon of the filling in the center of each dough disk.
- Fold the edges over the filling and seal tightly along the seam to prevent oil from seeping in during frying.
Frying the piroshki:
- Heat a generous amount of olive oil in a deep pot. Test the oil with a small piece of dough; if it rises to the surface, the oil is ready.
- Fry 5–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.
Piroshki with Potatoes
Ingredients
For the dough:
- 1 packet dry yeast
- 150 g lukewarm water
- 150 g lukewarm milk
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter (lukewarm)
- 1 egg
- 600 g all-purpose flour
For the filling:
- 5 potatoes
- 1 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 1 bunch dill, finely chopped
- Salt
- Pepper
- Olive oil
Instructions
For the dough:
- In a large bowl, combine all the ingredients except for the flour. Mix well with a whisk.
- Gradually add the flour while kneading until the dough is smooth and soft, just barely not sticky. Adjust the flour if needed.
- Cover the bowl with a clean kitchen towel and let the dough rise for 35–40 minutes.
- Divide the dough into small balls, about 25–30 g each, and flatten them into thin disks, roughly the size of a small plate.
For the potatoes:
- Peel and cut the potatoes into even pieces. Place them in a pot, cover with water, and add salt.
- Boil over medium heat for 30–35 minutes until tender. Drain and mash the potatoes using a potato masher.
- Heat 2 tablespoons of olive oil in a pan and sauté the onion and garlic for 2–3 minutes. Add the mashed potatoes and sauté for another 2–3 minutes.
- Remove from heat, season with pepper, and mix in the dill. Stir until well combined.
Assembling the piroshki:
- Place 1 tablespoon of the potato filling in the center of each dough disk.
- Fold the edges over the filling and seal tightly to ensure they don’t open during frying.
Frying the piroshki:
- Heat a generous amount of olive oil in a deep pot. Test the oil by dropping in a small piece of dough; if it rises to the surface, the oil is ready.
- Fry 4–6 piroshki at a time for 2–3 minutes on each side until golden brown. Repeat until all are fried.
