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
-
Saute the onions in the butter over a
gentle flame while you attend to the potatoes.
-
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.
-
Add the bits of potato to the onion and
cook, turning frequently, until the potatoes are browned and the onion
soft.
-
Transfer to a mixing bowl and stir in the
leftover meat, egg, bread-crumbs and seasoning.
-
Divide the stuffing between the potatoes
and put them in a suitable ovenproof dish.
-
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.
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