Offal Stuffing for Pie


1 kg/2 lb 4 oz offal (liver, lungs, hearts)
2-3 tbsp butter
3 eggs, hardboiled
2 onions

Wash beef, veal, lamb, or pork offal in warm water, put into a pot, cover with water and put to boil. Cut boiled offal into small pieces and pass it through a meat grinder, add to a skillet with browned onions and lightly fry the mixture. Add chopped eggs, dill or parsley leaves, season with salt and pepper and mix everything well.

Beef Stuffing for Pie


800 g/1 lb 12 oz boneless beef
2-3 tbsp oil
3 eggs, hardboiled
1-2 leeks

Pass meat through a meat grinder, brown it in oil in a preheated skillet, and pass it through the meat grinder again. Separately brown diced onions and mix it with ground meat, add chopped eggs, finely chopped dill or parsley leaves, and season with salt and pepper.

Meat stuffing can also be made with boiled beef cut into small pieces and passed through a meat grinder or copped with knives. Brown diced onions in a skillet, add meat to the onions and fry for 3-4 minutes. Add chopped eggs to the meat and onion mixture, season with salt and pepper, add dill, 1-2 tbsp of vegetable oil, and, if the stuffing is too dry — 1-2 tbsp of beef broth.