Stuffed "Boot" (multicooker Relmond RMC - 01)

Stuffed "Boot" (multicooker Relmond RMC - 01)

Category: Meat dishes

Ingredients
Large horns	400 g
Minced meat (beef + chicken fillet) about	500 g
Large fresh champignons	4 things
Medium tomato	2 pcs
Mix of vegetables (carrots, peas, leeks, celery root, onions)
Sour cream	200 ml
Spices (Provencal herbs) optional
Salt

Cooking method

• 1. Open the horns a little. After boiling water 2 min. Throw in a colander and let cool a little (to be tolerable)
• 
• 2. Stuff the horns with minced meat.
• 
• 3. Simmer in MV Vegetable mixture with spices and chopped mushrooms + finely chopped tomato. Then separate the third part.
• 
• 4. Place the stuffed horns in one row on the remaining mixture in the bowl. Put the stewed vegetables on top of them and pour with sour cream. So lay out two more rows.
• 
• 5. Pour 100 ml of water into the Bowl. Turn on "Extinguishing" for 1 hour.
• 

The dish is designed for

400 gr horns (36 pieces)

Time for preparing:

1 h 30 min

Cooking program:

for MV -

Note

Bon Appetit!

Marinochka, whatever recipe you have is another masterpiece, and I read the description of your trip like fiction. Thank you for sharing so generously.

Why cook horns? They will cook wonderfully in an hour and without welding.

Why cook horns? They will cook wonderfully in an hour and without welding.

I didn't cook them, so that the steel is a little softer - it's convenient to stuff it, otherwise the dry ones break!

Marinochka, whatever recipe you have is another masterpiece, and I read the description of your trip like fiction. Thank you for sharing so generously.

Thank you

Here the cooking and subsequent stuffing of these horns seems to me a waste of time. Let me explain why. In dumplings, manti, khinkali and similar "stuffed" flour dishes, delicious meat juice is preserved inside the dough, which, together with spices, makes this dish unique. Here, I think, the result is equivalent to taste, if in a slow cooker you simply layering the fried vegetables and mushrooms with thick pasta, minced meat pieces, pour sour cream and simmer for an hour ... And, by the way, I tried this dish in a stuffed form, from there and the impressions. And even the appearance of the finished dish, when stuffed, does not in any way pull on a masterpiece.

Here the cooking and subsequent stuffing of these horns seems to me a waste of time.

This - "in our way, in Brazilian!" (c) for lazy people like me
But seriously - there are such large "shells", especially for stuffing them with meat or something else. In theory, they should not break when stuffed dry. Akin to canellone

And even the appearance of the finished dish, when stuffed, does not in any way pull on a masterpiece.

Why is the main photo (first) not enlarged? How to consider it?

Here the cooking and subsequent stuffing of these horns seems to me a waste of time.

I tried it - they break! Yes, and there was a recipe on the package - they recommended boiling it!
And here's another, since the MV is low-power, even after 40 minutes, they were not yet completely ready, a little harsh, and she poured water, so as not to close the top, so as not to digest. Therefore, time and 1 hour. And in a large MV, they would be ready in 20 minutes. Everything depends on the power.
So for comparison: if I cook pasta in a large one, then 10 minutes - and you're done, and in a small one - 40 minutes.

Why is the main photo (first) not enlarged? How to consider it?

I tried to fix it - increase it, it didn't work! Probably because it is not a "masterpiece"

The main photo never enlarges, I noticed. The main photo shows the plate with the finished "Boots", which is shown in the last enlarging photo, so you can see it.

I didn’t mean that the cooking process is made difficult by boiling the cones, but the fact that stuffing open pasta does not make sense at all: all the “taste” of them is boiled into a total mass, and the appearance does not win at all, as, for example, in the case of traditional stuffed cabbage versus "lazy", traditional dumplings with cottage cheese versus "lazy".

Everything turned out very tasty)))) the recipe is just super) thank you very much)))

I didn't cook pasta, I didn't break) there were Dobrodeya brand boots

By the way, if you carefully put the boots in them, the broth is preserved) I have preserved and nothing falls out, everything is very appetizing and tasty

something like that)

Thank you! Nice to hear that the recipe came to court !!! Everything looks appetizing

Tell me, where did you buy the boots? I am looking at the main photo "Novosibirsk macaroni factory". I'm from Novosibirsk. I can not find(

[Sannyshka]

Sannyshka, I bought in Yarovoye in Altai !!!! So they didn’t come close to me!