This makes a serving for about four people. Whenever I make it at home, I usually will toss a nice salad and warm up some tasty bread to go with it. Then, we never have to worry about anyone not getting enough to eat. In the small chance that there will be leftovers, which isn’t very much, they go in the fridge, and if they last that long, make a perfect take to work lunch the next day. It almost tastes even better after sitting and chilling out in the fridge overnight. Check out what they are saying about this recipe over at Group Recipes:
“I made it this evening and my husband and I truly enjoyed every bite!”
This is a true crowd pleaser around my house. Everyone just gobbles it right up!
Ingredients
1-1/2 pounds lean or medium ground beef
1 Tablespoon extra virgin olive oil
1 green bell pepper, chopped
2-3 garlic cloves, minced or finely chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, peeled and chopped
1 heaping Tablespoon Hungarian paprika
3/4 teaspoon McCormick’s black pepper
1/4 teaspoon crushed pepper flakes or a dash of Tobasco Sauce
1 pinch ground cinnamon
1/4 teaspoon ground cumin
1/4 cup water
1/3 cup white or red wine
1 beef bouillon packet or cube
2 Tablespoons Hiland half-and-half
4-5 potatoes, peeled and sliced
Instructions
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, garlic, onion, carrot, and celery until tender.
Return beef/turkey to skillet, and season with paprika, black pepper, pepper flakes. cinnamon and cumin.
Stir in water and white or red wine until heated through.
Dissolve the beef bouillon cube or granulated beef from packet 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, 50 minutes in a preheated oven, or until the potatoes are tender.
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Quick Tip: Use ground turkey instead of beef.
Thanks again to Group Recipes for this classic and tasty recipe.