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Stuffed Potatoes With Beef, Onion And Breadcrumbs

STUFFED POTATOES WITH BEEF, ONION AND BREADCRUMBS

 

This is a glamorous way of using up a small amount of beef stew or trimmings from a steak dinner; it's not worth cooking up some meat specially.


To fill 4 potatoes

  • 1 onion, finely chopped

  • 2 oz (50 g) butter

  • leftover meat, finely chopped

  • 1 egg, lightly beaten

  • 2 tbs home made breadcrumbs

  • 1/4 pt (150 ml) stock salt, pepper

  1. Saute the onions in the butter over a gentle flame while you attend to the potatoes.

  2. Peel and cut them in half horizontally, cut off a slice so they don't wobble about and carefully scoop out most of the raw flesh.

  3. Add the bits of potato to the onion and cook, turning frequently, until the potatoes are browned and the onion soft.

  4. Transfer to a mixing bowl and stir in the leftover meat, egg, bread-crumbs and seasoning.

  5. Divide the stuffing between the potatoes and put them in a suitable ovenproof dish.

  6. Pour round the stock and bake at 375F/190C/gas mark 5 for 1 hour, basting a couple of times after the first 20 minutes cooking.

More about Potatoes Recipes


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