stuffed potatoes and artichokes with minced beef and bechamel

stuffed potatoes and artichokes with minced beef and bechamel
 
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by runneralps

 
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Ingredients

Ingredients
Method
 
  • Makes 4 serves
  • 4 medium size yellow potatoes
  • 8 tiny wild artichokes(you can buy them fresh and peel them, or you can buy them frozen and ready to be cooked , from the super market)
  • 300 grms minced beef
  • 1 onion (peeled and chopped)
  • 3 big mushrooms chopped
  • 1 ¼ tea sp salt
  • ½ tea sp sugar
  • 1/3 tea sp pepper
  • 1 tea sp dry basil
  • 1/3 tea sp oregano
  • 1 glass pink semi dry wine
  • ¼ cup olive oil
  • ½ tea sp tomato paste
  • tomato slices to decorate
  • 50 grms grinds of hard goat cheese
  • For the béchamel
  • 4 table sp all purpose flour
  • 1 ½ glass of milk(you can use full fat or non fat or even soy milk)
  • 3 table sp olive oil
  • 1 tea sp salt
If you pick fresh artichokes from the market, care to peeled them, early enough time, before you cook them and when you do that , set them in a utensil with lemon and salt. This will protect them from the "ugly" changing of color, from white to brown. Wash potatoes and artichokes. Put the artichokes in a boiling salty water , for 5 minutes. Set them aside, and let them cool.
Cut a slice from the upper side of the potatoes, using a sharp knife.
Use a tool to "dig" from top to down, along their surface. Dig until you reach the bottom. Care to not penetrate them. The general idea of this food, is to use potato as, a "nest" to host the minced and the béchamel.
Set the potatoes in a bowl with salty water, while you preparing the minced.
In a wide pan, add the chopped onion, olive oil, sugar and mushrooms.
Heat the oil gently. Wait 10 minutes and add the minced. Use a wooden spoon to mix the minced with the other ingredients, simultaneously adding ,salt, pepper, oregano, and dry basil .
Mix carefully, till minced change color ,from red to brown. When the color is changed, set the fire in the highest mode and wait 2 minutes to add the wine and tomato paste(its sauce…plz don't use ketchup, it will destroy the food).
Now set the fire in medium mode, and add 2 glasses of lukewarm water. Cook till the water absorbed and the sauce thicken. Then set the minced aside to cool.
BECHAMEL
Make the béchamel in a medium size casserole.
Add olive oil and heat it, in the lowest mode fire. Add the flour and the salt while mixing.
Its important to continue mixing while the casserole is on the heat. Set the fire in medium temperature. Keep mixing till , the mixture turns lightly brownish(lightly). Then add milk and keep mixing. Once the mixture thicken enough, set it aside. Don't let it cool.
Stuffing
Now choose a right size " Pyrex" utensil, and brush its bottom with olive oil.
Pick one by one the potatoes and stuff them with the minced mixture. Lay them on the pyrex side by side, and when you finish the stuffing job, continue with the artichokes. Now you must be more careful to add the minced in their cavity carefully. Lay them on the pyrex too.
Now, add on top the béchamel, using a tea sp. Once you have finished add on top of every stuffed potato and artichoke, the right portion of béchamel (not to much),and if needs flatten the béchamel on top, with the spoon. Then add grinds of cheese and decorate with a tomato slice.
Bake the food in a medium temperature, for 1 hour……
Hope you enjoy it…
KALI OREXI

stuffed potatoes and artichokes with minced beef and bechamel

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This recipe was uploaded by runneralps

 
 

Method


If you pick fresh artichokes from the market, care to peeled them, early enough time, before you cook them and when you do that , set them in a utensil with lemon and salt. This will protect them from the "ugly" changing of color, from white to brown. Wash potatoes and artichokes. Put the artichokes in a boiling salty water , for 5 minutes. Set them aside, and let them cool.
Cut a slice from the upper side of the potatoes, using a sharp knife.
Use a tool to "dig" from top to down, along their surface. Dig until you reach the bottom. Care to not penetrate them. The general idea of this food, is to use potato as, a "nest" to host the minced and the béchamel.
Set the potatoes in a bowl with salty water, while you preparing the minced.
In a wide pan, add the chopped onion, olive oil, sugar and mushrooms.
Heat the oil gently. Wait 10 minutes and add the minced. Use a wooden spoon to mix the minced with the other ingredients, simultaneously adding ,salt, pepper, oregano, and dry basil .
Mix carefully, till minced change color ,from red to brown. When the color is changed, set the fire in the highest mode and wait 2 minutes to add the wine and tomato paste(its sauce…plz don't use ketchup, it will destroy the food).
Now set the fire in medium mode, and add 2 glasses of lukewarm water. Cook till the water absorbed and the sauce thicken. Then set the minced aside to cool.
BECHAMEL
Make the béchamel in a medium size casserole.
Add olive oil and heat it, in the lowest mode fire. Add the flour and the salt while mixing.
Its important to continue mixing while the casserole is on the heat. Set the fire in medium temperature. Keep mixing till , the mixture turns lightly brownish(lightly). Then add milk and keep mixing. Once the mixture thicken enough, set it aside. Don't let it cool.
Stuffing
Now choose a right size " Pyrex" utensil, and brush its bottom with olive oil.
Pick one by one the potatoes and stuff them with the minced mixture. Lay them on the pyrex side by side, and when you finish the stuffing job, continue with the artichokes. Now you must be more careful to add the minced in their cavity carefully. Lay them on the pyrex too.
Now, add on top the béchamel, using a tea sp. Once you have finished add on top of every stuffed potato and artichoke, the right portion of béchamel (not to much),and if needs flatten the béchamel on top, with the spoon. Then add grinds of cheese and decorate with a tomato slice.
Bake the food in a medium temperature, for 1 hour……
Hope you enjoy it…
KALI OREXI

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