Meat casserole

1. Stage

In a greased 1 tbsp. butter fry the finely chopped onion until transparent. Season with a pinch of salt.

2. Stage

Knead the stuffing thoroughly with water, salt, seasonings, pressed garlic, and fried onions.

3. Stage

Grate boiled eggs on a coarse grater, add half of the greens and a pinch of salt. Stir to mix.

4. Stage

Beat the raw eggs with a pinch of salt and the rest of the herbs.

5. Stage

Grease the mold with butter and scatter the remaining slices over the bottom of the mold.

6. Stage

Place 1/2 of the stuffing, flatten, then boiled eggs, the other half of the stuffing. Pour the raw eggs on top and send to the oven preheated to 170 degrees for 1 hour.

7. Stage

Here comes the casserole after the oven. Very tender and juicy.

8. Stage

There is plenty of delicious liquid at the bottom of the mold; you can pour mashed potatoes or garnish, or casserole on top when serving.

9. Stage

Slice and serve. I served it with pickled greens and mashed potatoes. Bon appetit.