Beef casserole

Potato casserole with beef is a tasty, hearty, uncomplicated dish. Cooked with heart, it will please your eyes with a ruddy crust and make your head spin with a tempting flavor.

Contents

1. Casserole with beef and potatoes in the oven
2. Ingredients
3. Steps
4. Note
5. Potato casserole with beef
6. Frequently Asked Questions (FAQs)

Casserole with beef and potatoes in the oven

Portions

6

Время подготовки

1

hour 

30

minutes

Время приготовления

30

minutes

It’s great if you have leftover mashed potatoes and a piece of boiled meat. This will greatly simplify and speed things up. Cooking from fresh products is a little more troublesome, but the output is fresher and more flavorful. Here we will use just such a variant.

Ingredients

• Potatoes – 0.5 kilograms;

• Beef pulp – 200 grams;

• Onions – 1 piece;

• Vegetable oil – 1 tablespoon;

• Chicken eggs – 2 pieces;

• Butter – 20 grams;

• Milk – ¼ cup;

• Semolina – 1 tablespoon;

• Fatty sour cream – 2 tablespoons;

• Hard cheese – 50 grams;

• Salt, spices – to taste.

Steps

• About an hour and a half before cooking the casserole, put the meat to boil. To do this, wash it, pour cold water over it and boil over low heat, under a lid, periodically skimming off the foam.
  Note. It’s better if it’s a whole piece. Chopped before cooking, it will transfer too much juices to the broth and become dry. For flavor and a slight spiciness, you can add a bay leaf and a few peas of black pepper.
• In the meantime, peel potatoes, wash and boil until ready in salted water, drain the broth completely and mash with a special crusher. At this time, add heated milk and half of the butter. Leave on the kitchen table to cool down.
• Cut the peeled onion into small squares and fry until golden in a small pan in vegetable oil.
• Take the boiled beef out of the broth, place it on a board and use a fork and knife to chop it as finely as possible. Stir in the skillet with the onion, salt and spices, if desired.
• Beat eggs into the mashed potatoes, add semolina, stir until homogeneous. Spread half of it on the bottom of a glass or ceramic mold greased with the rest of butter. Spread the warm filling and cover with the rest of the mashed potatoes.
• Sprinkle with coarsely grated cheese, pour paths of sour cream. Send to an oven heated to 200 degrees Celsius for about 30 minutes. The end of cooking is determined by the smell and the formation of light brown surface crust.

Note

• Serve the casserole immediately from scratch in the same dish in which it was cooked. It goes well with fresh tomatoes and cucumbers with whole herbs or any light salad. Pickled, sour and pickled vegetables and mushrooms are also suitable.

Potato casserole with beef

This recipe is designed to be quick and easy to prepare. We make everything from raw food, preparing the raw materials as needed.

Ingredients:

• Large potatoes – 5-6 pieces;
• Boneless beef or coarse minced beef – 150 grams;
• Turnip onions – 1-2 pieces;
• Medium sized carrot – 1 piece;
• Pork lard (Or sunflower oil) – 2-3 tablespoons;
• Table salt – 1 teaspoon;
• Ground black pepper – to taste;
• Mayonnaise is optional.

Recipe:

1. In a heated, wide saucepan with a removable handle, simmer the fat and fry the meat preparation. Move it aside and put onion crumbs on the vacated space. Fry a little and add grated carrots. After a couple of minutes pepper and salt. Stir and leave to simmer under a lid on minimum heat.
2. Peel the potatoes, wash them, grate them on a fine grater or put them through a food processor with a suitable attachment. Pour the whole mass together with the liquid into the saucepan, stir. Fry further, covering with a lid (especially impatient can do stirring all over the mass – it will be faster).
3. After the crusts start to form around the edges, flip the pancake with two spatulas and cook it for another half an hour or so.
4. To form a crispy crust, you can coat the surface with mayonnaise and put the saucepan in a hot oven for about 10-15 minutes.

The dish is usually cut into portioned pieces and served drizzled with sour cream or heavy cream and sprinkled with chopped herbs of onion, parsley, cilantro, cressalata, celery, dill or a mixture of them.

Interesting. If you look in a recipe book for haute French cuisine, you’ll find that we’ve made beef gratin at home without even realizing it.

Frequently Asked Questions (FAQs)