Description
My boyfriend lived in Serbia for 3 years and always begs me to recreate some of his favorite dishes. Based on his sketchy explanations and a little research into Eastern European spices, I concocted this hearty and slightly spicy bake with ground beef, paprika, and vegetables like celery and peppers. Great with a glass of red wine!
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 carrot, shredded
- 2 celery stalks, chopped
- ½ tablespoon paprika
- ½ teaspoon salt
- ¾ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- ¼ cup water
- ⅛ cup red wine
- 1 cube beef bouillon
- 2 tablespoons half-and-half
- 2 potatoes, peeled and sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
- Cook and stir ground beef in a skillet over medium heat until browned and crumbly
- 5 to 7 minutes. Transfer beef and juices to a bowl.
- Heat oil in the same skillet. Add onion
- bell pepper
- celery
- and carrot; sauté until vegetables are tender
- 5 to 7 minutes. Return beef to the skillet and season with paprika
- black pepper
- salt
- red pepper flakes
- cinnamon
- and cloves. Stir in water and wine and cook until heated through
- about 5 minutes. Add bouillon and stir until dissolved
- 1 to 2 minutes. Remove from the heat and stir in half-and-half.
- Layer 1/2 of the potatoes over the bottom of the prepared casserole dish. Pour beef and vegetable mixture over potatoes
- then layer remaining potatoes over top.
- Cover the dish and cook in the preheated oven until potatoes are tender
- about 45 minutes.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 4