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Serbian Ground Beef, Veggie, and Potato Bake

SUBMITTED BY: amanda1432      PHOTO BY: rinabeograd

"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!"
PREP TIME  25 Min
COOK TIME  1 Hr
READY IN  1 Hr 25 Min
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 carrot, shredded
  • 2 celery stalks, chopped
  • 1/2 tablespoon paprika
  • 1/2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1/4 cup water
  • 1/8 cup red wine
  • 1 cube beef bouillon
  • 2 tablespoons half-and-half
  • 2 potatoes, peeled and sliced

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). 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. 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.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2005 by BRAJUN GIRL
The taste of the meat/veggie mixture alone merits 5 stars definitely...but there was something starchy lacking in this dish. Despite layering the potatos on top & bottom, there was still an overabundance of meat. (While we all like meat, we ended up having to heat up so leftover rice to accompany the dish.) Some nice ideas might be to serve it with egg noodles, rice or to use MUCH more potato (and perhaps mix the potatos in with the meat prior to baking?) On a separate note, I would definitely recommend including the ground cloves. I'm not a huge "clove" fan either, but I used it anyway and the result was fantastic! (If you are still wary, try a dash instead of a pinch...trust me, your taste buds will thank you.) Again, a thoroughly tasty dish which everyone loved...just lacking some starch accompaniment.

4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 28, 2004 by CaptainLadyG
This was a wonderfull treat! The recipe as presented is perfect! Being the cook that I am, I added some sweet italian sausage meat, garlic & mushrooms. A "warm you inside and out" kind of meal .. Thank you, thank you, thank you!

4 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2008 by Chuck
This recipe doesn't have that WOW factor, but it is interesting. Interesting good I would say. It is quick to make...I had it in the oven within 20 minutes. I did make a few changes. I didn't bother with the olive oil, because the dripping from the beef were sufficent to do the vegetables. I cut the black pepper down to 1/4 tspn and reduced the red pepper flakes to a pinch based on the reviews I read that the dish was spicy. Even with those reductions the dish had plenty of spice, but also stayed "kid friendly" for my 4 and 6 year old. I also doubled the salt and added garlic powder. The 2 tblsn of half and half cream you add at the end of preperation seemed not to really contribute any real taste or texture ( cream-like )quality to the dish, so when I make this again, I will probably omit it. Also next time I make this recipe I will add more potatos, because the ratio potatos/meat is heavily on the meat side. I think I will cube 1 or 2 potatos mixing it up with the beef and still using sliced potatos for the top and bottom.

3 users found this review helpful


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Recipe Submitter:

amanda1432
Cooking Level: Expert
Home Town: Hopewell Junction, New York, USA
Living In: Baltimore, Maryland, USA
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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 370

  • Total Fat: 18g
  • Cholesterol: 72mg
  • Sodium: 565mg
  • Total Carbs: 28.4g
  •     Dietary Fiber: 5.3g
  • Protein: 22.8g

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