|1.||Worcester sauce||2 Tsp|
|2.||Beef broth||1 Art.|
|3.||Flour||2 art. l|
|4.||Butter||2 art. l|
|5.||Bulb onions||1 PC.|
|7.||Ground beef||800 Column|
|9.||Chicken bouillon||1/2 Art.|
|10.||Sour cream 15%||2 art. l|
|11.||Egg yolk||1 PC.|
|13.||Green peas||1/2 Art.|
|15.||Parsley (greens)||2 art. l|
Boil potatoes in salted water for 12-15 minutes. Drain. In a bowl, mix sour cream, egg yolk, salt, pepper and chicken broth, put the potatoes and mash everything to a puree condition.
While boiling potatoes, sauté the minced meat, salt and pepper. Put chopped carrots and onions and cook vegetables for about 5 minutes, stirring occasionally.
In a small skillet over medium heat, heat the butter and put the flour, knead and pour the beef broth and Worcester sauce. Bring to a thickening 3-5 minutes. Mix vegetables with minced meat. Add the peas. Heat the broiler, put the minced meat in a baking dish, and mashed potatoes on top.
Sprinkle with paprika and bake under the broiler until brown. Remove from the oven, sprinkle with parsley and serve.