❗️私は60年代のドイツの雑誌でこのレシピを見つけました！お子さんが大好きなレシピです！❤️

❗️私は60年代のドイツの雑誌でこのレシピを見つけました！お子さんが大好きなレシピです！❤️

Hello, friends! Welcome to my kitchen. First, crack 2 eggs into a bowl. Add 1 teaspoon of salt. 1 teaspoon of paprika. Whisk it all well until the eggs are smooth and a little frothy. Don’t rush – this little step makes the texture lighter later on. Next, let’s prepare the potatoes. Take 5 medium potatoes and cut them into even pieces. I always smile when I work with potatoes – it brings back memories of sitting at the kitchen table with my mother, peeling and chopping while we chatted. Simple tasks, but they made the food feel full of love. Friends, I always enjoy knowing where you’re from! Please share your city and country, and if you’re in the U.S., let me know your state. Transfer the potatoes to a pot. Pour in enough water to cover them. Add 1 teaspoon of salt. Stir gently. Cover with a lid, and bring it to a boil. Let them cook until soft. While the potatoes are boiling, finely chop a small bunch of fresh parsley. Parsley isn’t just pretty – it’s rich in vitamin C and antioxidants, which support immunity and digestion. I love how it adds freshness and color to any dish. If you have any questions about the recipe, don’t hesitate to drop them in the comments, and I’ll reply as soon as I can. Now, check the potatoes by poking them with a knife – if it slips in easily, they’re ready. Drain the water. Transfer the potatoes into a large bowl while they’re still warm – they mash best at this temperature. Take your masher and begin pressing gently, working your way through until the texture becomes nice and smooth. As I mash, I always remember quiet evenings at home – my mother used to let me help with this part when I was little. There was something so comforting about that simple task. Just the smell of warm potatoes takes me right back to those moments. Then, add in the chopped parsley and give it all a good mix. The green against the soft potato is such a lovely sight – it already smells like home. Friends, if you enjoyed the video, a like would be much appreciated. It’s the best way to support me. Now, let’s move on to the filling. Place a frying pan over medium heat and drizzle in a little olive oil – just enough to lightly coat the bottom. While the pan warms up, finely chop 1 red onion. I always enjoy working with red onions – not only do they add a gentle sweetness to any dish, but they’re also rich in antioxidants and known to help reduce inflammation. As I chop, I often think of my grandmother’s kitchen – the way the scent of onions sizzling in the pan filled the whole house. It was the first sign that something delicious was on its way. Friends, if you like my content, don’t forget to subscribe to the channel and turn on notifications for more recipes like this. Once the oil is warm, add the chopped onion to the pan and gently sauté it, stirring now and then, until it softens and turns lightly golden. This slow cooking brings out the onion’s natural sweetness and creates the perfect base for our filling. Next, peel and dice 1 carrot into small, even cubes. Carrots add a lovely natural sweetness to the dish, and they’re full of beta-carotene – which our bodies turn into vitamin A. It’s great for supporting healthy eyes and glowing skin. I always find that little pop of orange color makes everything look brighter and more inviting. Add the diced carrot to the pan with the onions and stir gently. Let them cook together for a few minutes – this helps the carrot soften slightly and allows the flavors to start blending beautifully. Now add half a pound or about 200 grams of ground beef. Stir well and cook for about 5 minutes, breaking up any lumps. As it browns, the mixture will start to smell hearty and comforting. Next, finely dice 1 red bell pepper. I love adding red bell peppers – they bring such a vibrant color to the dish and a gentle sweetness that balances the savory flavors. But they’re not just beautiful – did you know red bell peppers have even more vitamin C than oranges? That makes them great for boosting the immune system and supporting overall health. Add the chopped pepper to the pan and give everything a good stir, letting the flavors blend together as they cook. Now, grate 1 clove of garlic using a mini-grater. Garlic is such a comforting ingredient – it fills the kitchen with a warm, rich aroma that instantly makes any dish feel like home. Add it to the pan. Let it cook gently for about a minute, just until fragrant. Then remove the pan from the heat. Now transfer the cooked mixture into the bowl with the mashed potatoes. Stir everything together gently until well combined. This is where all the textures and flavors start to blend – soft potato, sweet carrot, rich meat, and those fragrant herbs. Season the mix with 1 teaspoon of black pepper. 1 teaspoon of Italian herbs. And 1 teaspoon of paprika. Stir once more so all the spices are evenly mixed. Now add 5 tablespoons of cornstarch. This helps hold the dish together while keeping the inside soft. Mix it in well. If it feels too sticky, let the mixture rest for a few minutes – it’ll firm up. Then, sprinkle a little flour on your work surface. Form the mixture into a big ball and place it on the floured surface. Cut it in half. Roll each half into a ball. Now, take the first ball and roll it into a log, like a thick rope. Cut the log into small pieces, just like I show in the video. Try to keep them uniform so they cook evenly later. I always enjoy this step – it’s calm, almost meditative, and it reminds me of helping my mother in the kitchen, shaping dough together at the table. Now, shape each piece into a ball. Then press it down slightly to form a little potato croquettes – like a small hockey puck. These will become our golden little bites. There’s something so satisfying about turning simple ingredients into these little shapes – like crafting something special with care and attention. Once you’ve finished with the first half, repeat the same process with the second ball: roll it into a log, cut it into pieces, then shape and flatten each one. Step by step, you’ll see how simple ingredients come together into something truly comforting – and full of love. Now, pour enough vegetable oil into a pan to cover the potato croquettes about halfway. While the oil heats, prepare two bowls – one with the egg mixture we made earlier, and one with breadcrumbs. Dip each potato croquettes into the egg. Then coat in breadcrumbs. The crumbs will give that wonderful crispy outside. Then place them gently into the hot oil. Fry each side until golden – about 2–3 minutes per side. Keep your heat on medium – not too hot, so they cook through nicely without burning. Let’s make our sauce. In a bowl, mix two-thirds of a cup or 150 grams of sour cream. 2 tablespoons of mayonnaise. Grate 1 garlic clove on a mini grater. Add it to the bowl. Now finely chop a small bunch of fresh parsley. Add it to the bowl as well. Then, add 1 teaspoon of salt and mix everything until smooth and creamy. This sauce is so simple, but it lifts the dish perfectly Now, take the potato croquettes out of the oil. Place them on a serving plate. Spoon some of the sauce on the side. And finally, slice into one – that crispy golden crust gives way to a soft, savory center, and when you dip it into that creamy herb sauce… well, that first bite says it all. Thank you for cooking with me today! I hope this recipe brings the same joy and warmth to your kitchen as it does to mine. But don’t go just yet – there’s another cozy and tasty recipe I’d love to share with you. Crack 2 eggs into a mixing bowl. Add 6 tablespoons of flour – this helps give the mixture structure while keeping it soft and tender as it cooks. Then, add 1 teaspoon of salt. 1 teaspoon of black pepper. Whisk everything together until smooth and well combined. It’s a simple step, but one of those peaceful little moments in the kitchen – take your time, enjoy the rhythm of the whisk, and watch as everything comes together. Now, take 4 to 5 large potatoes. Chop them into smaller pieces – not too big, so they cook evenly. Working with potatoes always brings back memories of quiet evenings in the kitchen, peeling and cutting them with family. There’s something so comforting about the familiarity of it. Potatoes may be simple, but they’re the heart of so many cozy, home-cooked meals. Place the pieces in a pot. Cover with water. Let them boil until soft and tender. While the potatoes are cooking, grate about 3 ounces or 90 grams of soft cheese. Cheese has this magical way of bringing warmth and comfort to a dish. I still remember my grandmother grating cheese over steaming casseroles – it always felt like a little moment of magic. Soft cheese will melt beautifully into our mix, adding that creamy richness we’re after. Once the potatoes are cooked, drain them and transfer to a large bowl. Add half a stick, or 60 grams, of butter. Mash everything together until smooth and fluffy. I always think of those evenings when the whole family would gather around the table, passing the masher around like it was the most important job in the world. It was such a simple thing, but it brought us all together. Now, pour in the egg and flour mixture we prepared earlier. Now, finely chop a bunch of fresh parsley. I always love adding parsley – it brings a pop of green, a hint of freshness, and a subtle brightness that lifts the whole dish. It’s more than just garnish – parsley is full of good-for-you nutrients, like vitamin C, and it’s known to support digestion, too. Once chopped, toss it into the bowl with the mashed potatoes. Mix everything together thoroughly so all the flavors blend into one smooth, creamy mixture. Next, take a sheet of parchment paper and drizzle a little olive oil on top. Use a brush to spread it evenly – this helps prevent sticking and gives a touch of crispness to the base. Now, spoon about a quarter of the potato mixture onto the paper and gently press it into a neat square shape, just like you see in the video. Don’t rush – the more evenly you spread it, the better the texture will be when we roll it up later. Sprinkle the grated cheese over the top. As it bakes, the cheese will melt right into the potatoes, giving us a rich, melty layer that’s just irresistible. Meanwhile, heat a little olive oil in a frying pan. Finely chop 1 onion. I always find something comforting about the rhythm of chopping onions – and once they hit the pan, that sweet, savory aroma fills the kitchen. Onions add such a gentle depth to any dish, and they’re full of antioxidants and natural anti-inflammatory compounds that help support heart and immune health. Sauté the onions until they’re soft and golden. While they cook, grate 1 garlic clove on a mini-grater. Garlic brings warmth and richness – it’s one of those scents that instantly reminds me of home. Whenever I smell garlic sizzling, I’m right back in my childhood kitchen, waiting eagerly for dinner. Add the garlic to the onions and let the two cook together, just until fragrant. Now, grate 1 carrot. I always love this part – the vibrant orange color, the sweet, earthy scent – it instantly brings me back to childhood days, helping my mom in the kitchen with the little jobs she’d trust me with. Carrots don’t just add beautiful color; they bring a gentle sweetness and are packed with beta-carotene. Add the grated carrot to the pan and give everything a good stir. Now, chop half of a red bell pepper. I love working with red peppers – their bright, cheerful color and delicate sweetness always make me think of summer gardens and sunshine. They’re also packed with vitamin C, which helps support a healthy immune system. Add the chopped pepper to the pan with the other vegetables and give it a gentle stir, letting all those wonderful flavors start to blend together. Next, slice half of a tomato. Tomatoes bring just the right amount of juiciness and a touch of natural acidity that balances the sweetness from the carrots and peppers. Every time I slice into a tomato, I’m reminded of my grandmother’s kitchen – that fresh, garden scent in the air always meant something delicious was about to be served. Add the tomato to the pan and stir again, allowing it to melt into the mixture. Now, add half a pound or 220 grams of ground beef to the pan. Stir it well, breaking it apart as it cooks, and let it brown for 5 to 7 minutes until it’s beautifully golden and full of rich flavor. As it cooks, your kitchen will start to fill with that unmistakable, cozy aroma – a sure sign that everything’s coming together just right. Season the mixture with half a teaspoon of salt. Half a teaspoon of black pepper. Half a teaspoon of paprika. And 1 tablespoon of tomato paste. Stir it all together until well combined, then remove the pan from the heat. Next, spoon the beef mixture over the prepared potato layer, spreading it out evenly. This step always takes me back to quiet afternoons in the kitchen as a child, helping my family make hearty, simple meals from scratch. Then, gently roll it up into a rectangular envelope shape, just like I’m showing in the video. I always remember how carefully my grandmother would do this, sealing in every bit of flavor like it was something precious. It’s those little touches that make cooking feel like home. Now, let’s move on. Warm a bit of olive oil in a frying pan – just enough to lightly coat the bottom. Carefully place the envelopes into the pan and cook them on both sides until a beautiful golden crust forms. We’re not cooking the filling again – it’s already ready – we’re just giving the outside that perfect, crisp texture that makes the first bite so satisfying. When one side is done, repeat the process with the other. Now, let’s make a simple but flavorful sauce. In a bowl, add 1 can of Greek yogurt. Stir in 1 teaspoon of tomato paste. 1 teaspoon of mustard. Grate 1 garlic clove using a mini-grater. Add it to the bowl. Then season with half a teaspoon of salt. Half a teaspoon of black pepper. And half a teaspoon of paprika. Next, grate 1 marinated pickle using a mini-grater. The pickle adds a lovely tang and just a bit of crunch. I always loved this part as a kid – sneaking a taste while helping out in the kitchen. Add it in, and mix everything together until the sauce is smooth and creamy. It’s the perfect finishing touch – balancing the richness of the potato and beef with a fresh, zesty contrast. Once the envelopes are golden and crispy, gently transfer them to a plate. Add a generous spoonful of the creamy sauce on the side – it brings a lovely freshness to balance the richness. Now, slice into one of the envelopes. The thin, golden crust gives way to the warm, savory filling inside. Take a bite, and everything comes together beautifully – the crispy outside, the hearty beef center, and that cool, tangy sauce wrapping it all up. It’s pure comfort in every bite. It’s the kind of meal that brings everyone to the table – warm, comforting, and made with care. I hope this recipe brings the same warmth and joy to your kitchen as it does to mine. Thank you for cooking with me today! Until next time! Happy cooking!

❗️I Found This Recipe in a German Magazine from the 60s! 🕰️ A Recipe Your Kids Will Love! ❤️🇩🇪

This vintage German recipe from the 1960s is a true family treasure! Made with simple, wholesome ingredients, it’s delicious, comforting, and so easy to prepare. Best of all—it’s completely kid-approved and guaranteed to bring smiles to the dinner table.

In this video, I’ll show you step-by-step how to recreate this nostalgic dish that has stood the test of time. Perfect for busy weeknights, family dinners, or when you want to cook something both classic and loved by all!

Shopping List for the 1st Recipe:
* 2 eggs
* 2 teaspoons salt (≈ 10 g)
* 2 teaspoons paprika (≈ 4 g)
* 5 medium potatoes (≈ 2–2.5 lb / 900–1100 g)
* 1 small bunch fresh parsley
* 1 red onion (medium)
* 1 carrot (medium)
* ½ pound ground beef (≈ 200 g)
* 1 red bell pepper
* 2 cloves garlic
* 1 teaspoon black pepper (≈ 2 g)
* 1 teaspoon Italian herbs (≈ 2 g)
* 5 tablespoons cornstarch (≈ 40 g)
* All-purpose flour (for dusting, about ¼ cup / 30 g)
* Olive oil (for sautéing, about 1–2 tablespoons / 15–30 ml)
* Vegetable oil (for frying, about 2 cups / 480 ml, enough to cover croquettes halfway)
* Breadcrumbs (about 1½ cups / 150 g, for coating)
* ⅔ cup sour cream (≈ 150 g)
* 2 tablespoons mayonnaise (≈ 30 g)

Shopping List for the 2nd Recipe:
* 2 eggs
* 6 tablespoons flour
* 1 teaspoon salt
* 1 teaspoon black pepper
* 4-5 large potatoes
* 3 ounces (90 grams) soft cheese
* 1 onion
* 1 clove garlic
* 1 carrot
* 1/2 red bell pepper
* 1/2 tomato
* 220 grams (1/2 pound) ground beef
* 1/2 teaspoon salt (for beef)
* 1/2 teaspoon black pepper (for beef)
* 1/2 teaspoon paprika (for beef)
* 1 tablespoon tomato paste (for beef)
* Olive oil (for frying)
* 1 can Greek yogurt
* 1 teaspoon tomato paste (for sauce)
* 1 teaspoon mustard
* 1 clove garlic (for sauce)
* 1/2 teaspoon salt (for sauce)
* 1/2 teaspoon black pepper (for sauce)
* 1/2 teaspoon paprika (for sauce)
* 1 marinated pickle (for sauce)