MINCED MEAT WITH POTATO IN THE OVEN
In a lunch with friends want to present a recipe that everyone likes? Serve this simple recipe of minced meat with potato in the oven, it's delicious and has excellent presentation! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); });
Provided by Pedro Barbosa
Categories Meat, Recipes
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Put the olive oil, the chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion start to turn slightly golden. Add the minced meat and season with a little salt, nutmeg and red pepper sauce. Stir and cook over medium-low heat about 20 minutes, stirring occasionally.
- Meanwhile, wash, peel the potatoes and cut them into cubes. Season with salt and fry in hot oil. When the potatoes are fried, put them in a dish with absorbent paper.
- Add the potatoes to the meat saucepan and mix well.
- Preheat the oven to 180ºC / (350ºF). Combine the cream, the béchamel and the egg yolk.
- Put the meat and the potatoes on a baking dish and drizzle with the cream and béchamel mixture. Sprinkle with grated cheese and bake until golden brown, about 35 minutes.
- Turn off the oven and serve.
Nutrition Facts : Minced meat with potato in the oven Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 708 Total Fat 42.5 g(55%) Saturated Fat 17.5 g(87%) Cholesterol 186 mg(62%) Sodium 417 mg(18%) Total Carbohydrate 50 g(18%) Protein 33 g
CRISPY POTATO AND MINCED MEAT BAKE
(I would call it a potato version of a lasagne...it really works). Fried potatoes layered with bolognese sauce topped with a cheesy bechamel sauce
Provided by Chef Boutsy
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Fry the potato circles and drain them on kitchen paper (chip fryer helps and kills the time).
- Whilst potatoes are draining:.
- Heat olive oil in a pan.
- Add onion when translucent/browning.
- Add mince cook until grey looking then add garlic.
- Salt/pepper to taste and cook until brown.
- Then add sliced mushrooms (if not in sauce optional).
- When the meat is brown add pasta sauce (add chillies if you like it spicy)and bring to boil then lower the heat to simmer. for 20 minutes stirring occasionally so as not to stick to the bottom.
- Whilst the sauce is simmering cook the bechamel.
- Bechamel sauce;.
- Melt two table spoons of butter.
- Add flour until you form a roux (thick paste).
- Then add either milk or half milk half stock, your choice, until you get the right consistency of thickness of the bechamel (remember thickness not runniness -- if runny just add in small portions of sifted flour until you get the right consistency.
- Add half of grated cheese.
- Now you should have all three main ingredients at hand.
- Layer an oven dish of your choice with the potato circles then a layer of the sauce. Repeat until the last layer being the potatoes leaving enough space for the bechamel sauce.
- Then sprinkle the rest of the cheese and place in the oven gas mark 7 until you see the bechamel layer browning.
- Take out let it set for 5 minutes and serve with any green salad. Trust me it is well worth the preparation time.
Nutrition Facts : Calories 1080.8, Fat 36.3, SaturatedFat 14.1, Cholesterol 106.9, Sodium 778.4, Carbohydrate 145.3, Fiber 17.3, Sugar 16.6, Protein 45.9
CRISPY BAKED POTATOES
Steps:
- Mix 2 tablespoons olive oil, 2 teaspoons kosher salt and 1 teaspoon pepper. Pierce 6 russet potatoes with a fork; rub with the oil. Bake on the top oven rack at 375 degrees F (put a baking sheet below to catch drippings) until tender, 50 minutes. Slice open and top with butter, salt, pepper and chives.
GWEN'S OLD-FASHIONED POTATO-BEEF CASSEROLE
Steps:
- Place the potatoes in a large saucepan with water to cover by 1 inch. Add a generous pinch of salt and cook for 15 minutes, or until tender. Potatoes cook quickly. Test often for tenderness and don't overcook them. Alternatively, cook the potatoes in a pressure cooker for 5 minutes, releasing the pressure immediately to prevent overcooking. Drain the potatoes and arrange them in a 6- by 9- by 2-inch casserole dish.
- In a large skillet, add a little oil to coat the pan. Combine the beef and onion and cook together over medium heat until the beef is browned and the onion softened, about 10 minutes. Drain excess fat.
- Preheat the oven to 350 degrees F.
- Melt the butter in a medium saucepan and whisk in the flour to make a roux. Cook over medium heat, whisking constantly, until the mixture bubbles and the flour turns light brown in color. Gradually whisk in the milk and continue to stir while cooking over medium heat. When the mixture thickens, season with salt and pepper, then stir in the cheese and browned beef and onions.
- Pour the ground beef mixture over the potatoes and bake the casserole for 20 minutes, until heated through and bubbling. Sprinkle the breadcrumbs on top of the casserole and bake until the crumbs are toasted, about 5 minutes longer.
POTATO-TOPPED BEEF CASSEROLE
This is similar to Shepherd's pie! No need to serve up mashed potatoes on the side, as they are baked right on top of the casserole! Prep time includes cooking the potatoes and browning the ground beef. You will LOVE this! Throw in some canned mushrooms also into the beef mixture if desired!
Provided by Kittencalrecipezazz
Categories Meat
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees; Butter a 2-1/2 quart baking dish.
- In a heavy skillet, brown the ground beef in 2 tbsp butter, then add in onion, garlic, red and green bell pepper; saute until soft, spoon off excess fat.
- Add in Parmesan cheese, salt, black pepper, sherry, parsley; saute another 5 minutes.
- Spread the mixture into the prepared casserole dish.
- To the cooked potatoes, add the remaining butter and milk, beat or mix until smooth; season with salt to taste and black pepper if desired.
- Spread the potatoes over meat mixture evenly, making sure corners are covered well (use a spoon to push potato mixture tightly around sides and corners).
- Sprinkle top with grated cheddar cheese (or you can use Parmesan cheese in place of cheddar) bake, uncovered for approximately 25-30 minutes, or until potatoes and cheese are lightly browned.
SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE
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!
Provided by amanda1432
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h25m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
- 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.
- 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.
- Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
- Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 27.2 g, Cholesterol 71.8 mg, Fat 18.1 g, Fiber 5 g, Protein 22.7 g, SaturatedFat 6.4 g, Sodium 566.5 mg, Sugar 4.4 g
MEAT-AND-POTATO CASSEROLE
For variety, you can use another kind of cream soup (cream of mushroom, for instance). But try it this way first.-Marna Heitz, Farley, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 25-30 minutes or until potatoes are almost tender. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle beef and corn over potatoes. Combine the soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture. , Bake, uncovered, at 400° for 20 minutes or until vegetables are tender. Sprinkle with remaining cheese. Bake 2-3 minutes longer or until cheese is melted. Sprinkle with parsley if desired.
Nutrition Facts : Calories 374 calories, Fat 19g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 778mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 3g fiber), Protein 22g protein.
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4.3/5 (3)Category MinceCuisine Bulgarian CuisineTotal Time 1 hr 10 mins
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