Best 6 Beef Potato Cheese Onion Garlic Filling For Pyrahi Recipes

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Indulge in a culinary journey with our delectable Beef Potato Cheese Onion Garlic Filling for Pyrahi recipe. This dish is a harmonious blend of savory ground beef, tender potatoes, melted cheese, aromatic onions, and a hint of garlic, all wrapped in a delicate dough.

The symphony of flavors and textures will tantalize your taste buds, making it a perfect meal for any occasion. Our collection of recipes offers a variety of preparation methods, from traditional to modern, ensuring that you find the perfect one to suit your taste and skill level.

Whether you prefer the classic pan-fried Pyrahi or the convenience of an air fryer, we have you covered. Discover the art of creating this delightful dish with our step-by-step instructions and helpful tips. Elevate your culinary repertoire with our Beef Potato Cheese Onion Garlic Filling for Pyrahi, and embark on a taste adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BEEF, POTATO, CHEESE, ONION & GARLIC FILLING FOR PYRAHI



Beef, Potato, Cheese, Onion & Garlic Filling for Pyrahi image

I developed this recipe a few years ago for a friend that enjoyed Pyrahi with meat. This recipe is for baked pyrahi. I do not boil them. They freeze well after cooking.

Provided by William Uncle Bill

Categories     Potato

Time 36m

Yield 24 pyrahi

Number Of Ingredients 8

3 large potatoes, peeled and cut into chunks
1 cup freshly grated sharp cheddar cheese
1 tablespoon extra virgin olive oil
3/4 lb lean ground beef
3/4 cup finely chopped onion
4 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In a medium size saucepan, add potato chunks and cover with water. Cook until potatoes are cooked, about 15 minutes.
  • Drain well and immediately mash in the saucepan. Add grated cheese and mix until the cheese melts and is well blended.
  • In a frying pan on medium-high heat, add olive oil and lean ground beef and fry for 3 minutes, stirring often.
  • Add onions and garlic and continue to fry for an additional 3 minutes, stirring often.
  • Add beef mixture salt and pepper to the potatoes and mix until well blended.
  • Let mixture cool slightly before using to make the pyrahi.

CHEESE AND ONION POTATOES



Cheese and Onion Potatoes image

Don't let the basic ingredients fool you-this recipe has anything but ordinary taste. The hearty potatoes have a wonderful cheesy flavor and practically melt in your mouth. -Lois McCutchan, Monticello, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 6

1/4 cup butter, cubed
4 medium unpeeled red potatoes, cut into 1/4-inch slices
2 tablespoons dried minced onion
Pepper to taste
1/3 cup shredded cheddar cheese
Minced fresh parsley

Steps:

  • In a large skillet, melt butter over medium-high heat. Add the potatoes, onion and pepper; toss to coat. Cover and cook for 8-10 minutes or until potatoes are tender, stirring occasionally. Uncover; cook until potatoes are browned, about 6 minutes. , Top with cheese. Remove from the heat. Cover and let stand for 2-3 minutes or until cheese is melted. Garnish with parsley.

Nutrition Facts : Calories 221 calories, Fat 14g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 179mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

UNCLE BILL'S POTATO FILLING FOR PYRAHI



Uncle Bill's Potato Filling for Pyrahi image

Make and share this Uncle Bill's Potato Filling for Pyrahi recipe from Food.com.

Provided by William Uncle Bill

Categories     Potato

Time 35m

Yield 24 pyrahi

Number Of Ingredients 7

3 large potatoes, of your choice peeled and cut into chunks
1 tablespoon butter
3/4 cup finely chopped onion
3 cloves garlic, minced
2 large eggs, beaten
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In a saucepan, add potatoes, cover with water and cook until tender.
  • Drain well and mash potatoes, set aside.
  • In a frying pan, melt butter.
  • Add onions and garlic and saute' for 5 minutes or until onions are translucent.
  • In a mixing bowl, add potatoes, sautee'd onion/garlic, beaten eggs, salt and pepper and mix well.
  • Use about 3 tablespoons of mixture for each Pyrahi.

Nutrition Facts : Calories 48.4, Fat 0.9, SaturatedFat 0.5, Cholesterol 16.8, Sodium 61.6, Carbohydrate 8.7, Fiber 1.1, Sugar 0.6, Protein 1.5

UNCLE BILL'S PYRAHI DOUGH



Uncle Bill's Pyrahi Dough image

This recipe goes back to the good old days. My grandmother taught me how to make the pyrahi when I was very young.

Provided by William Uncle Bill

Categories     Yeast Breads

Time 5h

Yield 24 serving(s)

Number Of Ingredients 9

1/2 cup luke water
2 tablespoons active dry yeast
1/2 teaspoon granulated sugar
2 cups whole milk, homogenized,warmed
2 large eggs, beaten
2 tablespoons granulated sugar
1 teaspoon salt
3/4 cup extra virgin olive oil
5 cups all-purpose flour

Steps:

  • In a small bowl, measure water, add yeast,1/2 teaspoon sugar and let stand for about 10 minutes or until frothy.
  • In a large mixing bowl, add warmed milk and yeast and stir gently to incorporate.
  • Add beaten eggs, 2 tablespoons of sugar, salt, olive oil and mix gently.
  • Add flour, 1 cup at a time mixing well after each addition.
  • If dough is too sticky, add a bit more flour.
  • Turn dough out onto a lightly floured surface and knead several times until dough is smooth.
  • Place dough in a lightly greased bowl, turn once to coat.
  • Cover with plastic wrap and place dough in refrigerator for 4 hours or longer.
  • When ready to use, remove from refrigerator and punch dough down.
  • Divide dough into 24 equal pieces and roll into balls that will be the size of a golf ball.
  • Roll dough out into rounds on a lightly floured surface to about 1/8" thickness.
  • Place about 3 tablespoons of filling mixture of your choice in the center of each round.
  • Fold the left and right side of the round towards the center, pinching the dough to crease.
  • Bring the other 2 edges towards the center and pinch again to crease.
  • Leave a space of about 1/4" slit in the center of the pyrahi.
  • Slightly flatten the pyrahi with the palm of your hand.
  • Place pyrahi on a lightly greased cookie sheet, cover with a damp cloth and let rise for 25 to 30 minutes.
  • Bake in preheated 400 F oven for 25 minutes or until lightly browned.
  • Remove from oven and brush with melted butter.
  • Serve with melted butter and sour cream or yogurt.
  • To re-warm the pyrahi, heat a frying pan on medium heat, add 1 tablespoon of butter, add the pyrahi, cover and fry for 1 1/2 to 2 minutes, turn over and fry for another 1 to 1 1/2 minutes.

POTATO AND CHEESE PIEROGI



Potato and Cheese Pierogi image

This recipe is an Ukrainian one of my Great-Grandmothers passed down from the years. They are great with melted butter and sauteed onions, or fry if desired. They can also be frozen between layers of plastic wrap.

Provided by BOB_E_72

Categories     Main Dish Recipes     Dumpling Recipes

Time 2h10m

Yield 60

Number Of Ingredients 8

6 cups all-purpose flour
3 eggs
1 pinch salt
water as needed
5 pounds potatoes, peeled
1 pound processed cheese, cubed
salt and pepper to taste
onion salt to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  • Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts.
  • To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.

Nutrition Facts : Calories 96.9 calories, Carbohydrate 15.4 g, Cholesterol 15.4 mg, Fat 2.3 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 103.3 mg, Sugar 1 g

CHEESY GROUND BEEF AND POTATOES



Cheesy Ground Beef and Potatoes image

This dish is best described as comfort food. With the cheesy ground beef layered atop a bed of buttery potatoes, you will keep coming back for more. I use a mandolin to thinly slice the potatoes.

Provided by Yoly

Categories     Ground Beef Casserole

Time 1h10m

Yield 4

Number Of Ingredients 9

nonstick cooking spray
3 cups thinly sliced, peeled potatoes
2 tablespoons butter, melted
½ teaspoon salt
1 pound ground beef
1 (10.5 ounce) can cream of mushroom soup
1 ½ cups shredded sharp Cheddar cheese, divided
½ cup milk
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
  • Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
  • Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
  • While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
  • Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

Nutrition Facts : Calories 779.1 calories, Carbohydrate 27.4 g, Cholesterol 168.5 mg, Fat 58.1 g, Fiber 2.6 g, Protein 36.4 g, SaturatedFat 28.2 g, Sodium 1182.8 mg

Tips:

  • For the best flavor, use high-quality beef chuck roast. If you can, try to find one that is well-marbled.
  • Don't overcook the beef. Cook it just until it is tender, but still slightly pink in the center.
  • Use a variety of vegetables in your filling. This will add flavor and texture to the dish.
  • Don't be afraid to experiment with different seasonings. There are many different ways to flavor your filling.
  • Make sure to seal the edges of your pierogi well. This will prevent the filling from leaking out.
  • Cook the pierogi in batches so that they don't overcrowd the pot. This will help them cook evenly.
  • Serve the pierogi immediately with your favorite toppings. Some popular toppings include sour cream, butter, and fried onions.

Conclusion:

Beef, potato, cheese, onion, and garlic filling is a delicious and versatile filling that can be used in a variety of dishes. It is perfect for pierogi, but it can also be used in empanadas, samosas, and other pastries. The filling is also great as a topping for baked potatoes or nachos. If you are looking for a flavorful and satisfying filling, beef, potato, cheese, onion, and garlic filling is a great option.

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