Serbian Ground Beef, Veggie, and Potato Bake

Submitted by Naturelover

"This is from Allrecipes courtesy of Amanda. I have made this recipe twice and have enjoyed it. I am posting this to add to my Casserole Cookbook. Hope you enjoy it too. I also like to add 1/4 teaspoon of allspice"

 

• Ready In: 1hr 25mins
• Ingredients: 17
• Serves: 4

ingredients

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 carrot, shredded
• 2 celery ribs, chopped
• 1⁄2 tablespoon paprika
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon black pepper
• 1⁄4 teaspoon crushed red pepper flakes
• 1 pinch ground cinnamon (I add 1/4 teaspoon)
• 1 pinch ground cloves (I add 1/4 teaspoon)
• 1⁄4 cup water
• 1⁄8 cup red wine
• 1 beef bouillon cube
• 2 tablespoons half-and-half
• 2 potatoes, peeled and sliced (I add four potatoes)

directions

1. Preheat oven to 400 degrees F. Lightly grease a casserole dish.
2. In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
3. Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
4. Layer the bottom of the prepared casserole dish with enough potato slices to cover. ( I slice very thinly) Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
5. Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

Reviews

[eeyorezfan]

What size dish? (Please and thank you)

 

[KristiJoy]

I have to say I didn't make this exactly as the recipe suggested, but I loved the idea of the thinly sliced potatoes on the bottom and top and the beef & veggies in the middle and the spices sounded great to me. I don't use much bouillon so I just added about 1 T. crushed garlic and instead of red wine, I added red wine vinegar and had to soymilk in place of the cream since we have a milk allergy in the family. I used whole carrots that I just left in thick slices rather than shredding them. I like big carrot chunks. I also added quartered chunks of zucchini since I had some I wanted to use up. Once I sliced the potatoes for the top and layered them on, I drizzled them with more olive oil and sprinkled with salt, pepper, and paprika. I think it gave them more flavor than they would have had otherwise.

 

[ellie_]

Very good and easy to make casserole that is a little different from the usual hamburg and potato casserole. I used 1 can of V-8 instead of the wine, but otherwise made as directed. Thanks for sharing!