recipe reviews for:

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!”

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MOST HELPFUL

Reviewed: Nov. 3, 2009

Wonderful!! The only change I made was to double the potatoes and added a splash of half and half over the top.

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AmandaGrace26

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Reviewed: Oct. 30, 2009

Good, basic, yummy casserole. I liked the spices, but found it a bit oily. Next time I will drain the meat better and use less oil than it calls for.

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kimmiecupcake

Cooking Level: Intermediate

Home Town: Red Lake, Ontario, Canada

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Reviewed: Oct. 22, 2009

This is very, very good! I used low sodium beef base instead of the bouillon cube and omitted the wine because I don't cook with alcohol, but I may pick up some alcohol-free wine the next time I make this, because I think it would be even better as written.

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Jeri L.

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Oct. 22, 2009

absolutely delicious! i didn't deviate from the recipe at all and my family devoured it!n definitely will be making this again

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softletters

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Reviewed: Oct. 20, 2009

Yum, yum, yum!!! I just finished eating this and love it! I didn't change a thing and will definitely make it again!

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ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

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Reviewed: Oct. 13, 2009

I had such high hopes for this after reading the rave review but taste is subjective. We did not care for the cinnamon. But I can't fault the recipe for our tastebuds. I followed as is and I'm rating 4 stars because it gave me some great ideas that with a few changes I will make it again. We loved the potatoes which I doubled as many reviewers suggested.

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Jena

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Sioux City, Iowa, USA

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Reviewed: Oct. 12, 2009

My hubby got a second helping! Usually when I try something new, he's not a big fan. But this he seemed to really enjoy. I did double the amount of potatoes and subbed beef broth for the red wine as I was out. Otherwise, made it as stated and it was a hit.

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Kathy

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Reviewed: Oct. 9, 2009

Yum...that's all I can say! Loved the meat/veggie combo- as other reviewers have said, it is a little light on the potato, but I feel like it is a little healthier without all the carbs. However, I definitely think it would be good if you just made the meat and veggies and served over mashed potatoes. Thanks for sharing- will definitely make this again!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Oct. 6, 2009

Got rave reviews from a picky eater who doesn't like "fancy" food

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Christine

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: New York, New York, USA

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Reviewed: Sep. 29, 2009

This is very good, and even better the next day. The flavor is kind of reminiscent of French meat pie. I like to prepare a bag of shredded hash browns with some chopped onion, salt and pepper and layer that beneath and on top of the meat. It gives a nice fluffy potato taste without being like mashed potatoes, and I run it under the broiler last thing to crisp up the top. Good stuff!

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MrsPinky

Cooking Level: Expert

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Reviewed: Sep. 28, 2009

Other than substituting (a little too much) ground cayenne for the red pepper flakes, I prepared this exactly as directed. This was very simple and an interesting change of pace. Thanks for sharing.

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Judy7905

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 23, 2009

I doubled the recipe to use 2 lbs. of ground beef (except I used 4x the amount of potatoes called for. We had enough to feed 4 people, with leftovers for my lunch. Ordinarily, this would have fed at least 8 people; we were pigs. My gosh, it is delicious. We each ate way too much, but we couldn't help ourselves. I had a hard time putting the leftovers away instead of eating them, but there simply was no more room in my stomach. I made a spice cake with caramel frosting for dessert. That remained untouched until today, quite remarkable since I have 4 teens and a husband with the world's biggest sweet tooth. Thank you, Amanda1432, for posting this recipe.

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RoughlyCollie

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2009

I made this dish for my husband, I don't eat meat, so this is pretty much his review. He found this dish fantastic, and usually he doesn't give 5 stars that easy. Anyway, I omitted the celery because I didn't have any, but other than that I follow the recipe exactly as is. I want to try this dish with chicken next time. Thanks for the recipe!

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

This was a winner for everyone, even my three year old (with ketchup, of course). We all wished there was more.

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geri

Cooking Level: Intermediate

Living In: Washingtonville, New York, USA

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Reviewed: Sep. 18, 2009

Wish there was a 10 star option!! I didn't have high hopes for this - it's a casserole, for cryin' out loud - but between my 4 year old and myself, we finished the whole pan! I made some MINOR changes - I added a drizzle of honey after I mixed the veggies, meat, and spices for a touch of sweet, and I added a drizzle of cream to the bottom of the casserole dish before i layered the potatoes and then antoher drizzle to the top layer of taters, just so they'd get soft. Also seasoned the taters w/ salt and pepper. Word of warning - once you take the first scoop out, it starts to look kinda gross.. doesn't matter! Tastes SO GOOD!

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MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Sep. 17, 2009

I didn't expect the hubby to give as much praise as he did over this recipe; he isn't usually excited about casseroles. The changes I made were to use mushrooms in-place of the peppers and I mixed in about 2T of flour into the meat mixture to thicken it up a bit. :)

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Sep. 15, 2009

This recipe is awesome! I have already recommended it to friends and family. I hate when someone changes the recipe extensively and then rates it lower. The first time I made this, I made it exactly as listed, except for the hot pepper (which my family doesn't like) and it was excellent. My husband and picky kids ate all of it and raved. The second time I made a few adjustments to better suit our family - I peeled and cubed the potatoes and added quite a few more, as well as adding them to the veggies in the skillet. I lessened the amount of pepper, as well as omitting the red pepper again, but that was about it. Be sure to use a good dash of the cinnamon and cloves - it does make a big difference and you will thank yourself for it when you take the first bite!! This dish is so yummy and as been added to my weekly dinner rotation, due to the frequent begging I get to make this dish!! Thanks!!

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Clay

Cooking Level: Intermediate

Home Town: Norwich, Connecticut, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Sep. 14, 2009

This is an interesting recipe. Kind of like a Moussaka without the eggplant. I really enjoyed making it and it was very tasty. Thank you for haring it. (I will make this again and possibly add a little tomato paste)

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PIPERCAT99

Cooking Level: Intermediate

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Reviewed: Aug. 20, 2009

Made this with veggie crumbles and was FANTASTIC. I felt the meat/veggie mixture was a bit dry without the beef juices so I added a splash more each of water, wine, and half and half. Needed to cook for about 55 minutes to get the potatoes soft. Turned out AMAZING. Loved the flavors.

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Amy

Cooking Level: Intermediate

Home Town: New Ulm, Minnesota, USA

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Reviewed: Aug. 9, 2009

I've never cooked with cinnamon and beef, but this was easy, economical and very tasty! I took the suggestion of others and added two diced potatoes, and one more carrot, to the beef and veggie mix. I also completely drained the beef after browning, then used the same pan to saute veggies. Next time, and there will be a next time, I think steamed white rice will be better to serve along side rather than additional potatoes. Lastly, my fiance grated Parmesan on top which sealed the deal for him. Of course he would grate that on top of ice cream if I let him.

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