Serbian Ground Beef, Veggie, and Potato Bake Good Recipes

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Serbian Ground Beef, Veggie, and Potato Bake

"My boyfriend lived in Serbia for 3 years and usually begs me to recreate some of his favored dishes. Based on his sketchy factors and a bit studies into Eastern European spices, I concocted this hearty and barely highly spiced bake with floor beef, paprika, and greens like celery and peppers. Great with a pitcher of crimson wine!"

Ingredients :

1 pound ground pork
1 tablespoon olive oil
1 inexperienced bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
half tablespoon paprika
half of teaspoon salt
3/4 teaspoon black pepper
1/four teaspoon overwhelmed crimson pepper
1 pinch floor cinnamon
1 pinch ground cloves
1/four cup water
1/eight cup red wine
1 dice pork bouillon
2 tablespoons 1/2-and-1/2
2 potatoes, peeled and sliced

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H25M

Preheat oven to 400 ranges F (two hundred ranges C). Lightly grease a casserole dish.
In a skillet over medium warmth, prepare dinner the pork until evenly brown. Remove pork from skillet, reserving juices, and set apart. Mix within the olive oil, and saute the inexperienced pepper, onion, carrot, and celery until soft.
Return beef to the skillet, and season with paprika, salt, black pepper, crimson pepper, cinnamon, and cloves. Stir in the water and pink wine till heated thru. Dissolve the red meat bouillon dice into the mixture. Remove skillet from warmth, and blend within the 1/2-and-half.
Layer the bottom of the organized casserole dish with enough potato slices to cowl. Place the red meat and vegetable mixture over the potatoes, and pinnacle with last potatoes.
Cook, covered, 45 mins inside the preheated oven, or until the potatoes are soft.

Notes :

Reynolds® Aluminum foil can be used to keep meals wet, cook dinner it evenly, and make smooth-up simpler.

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