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Potato casserole with beef

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1141
Kitchen Russian
Calorie content 127.1 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 8.1 gr.
Fats * 6.1 gr.
Carbohydrates* 17.3 g
* per 100 gr. product
Potato casserole with beef
Content

Potato casseroles can be prepared with a wide variety of fillings. The meat option is always tasty and a win-win. This hearty dish can be successfully served both for lunch and dinner. Accompanied with a salad of fresh vegetables, the casserole is an excellent item on the everyday family menu.

Ingredients

Cooking process

step 1 out of 12
The potatoes must be peeled, rinsed well and cut into small pieces. Fill the potatoes with water and cook until tender. Considering that the potatoes are cut into small slices, boiling will not take more than 15-20 minutes.
step 2 out of 12
While the potatoes are boiling, peel the onions from the husks, rinse and cut them into small pieces. Heat the vegetable oil in a frying pan and put the chopped onion on it. Saute until golden brown for a few minutes.
step 3 out of 12
Meanwhile, cut the boiled beef into small cubes. You can also mince the boiled meat. Alternatively, you can take raw ground beef and fry it along with the onions. The boiled beef method is more dietary.
step 4 out of 12
We send the boiled beef cubes to the pan to the golden onion. Stirring constantly, we heat everything together for five minutes. Add coriander, salt, freshly ground black pepper to taste, stir and remove from the stove.
step 5 out of 12
Meanwhile, the potatoes were boiled. We transfer the pieces of potatoes without liquid to a separate bowl. Pour one tablespoon of semolina and half the norm of butter there. Using a hand blender or mixer, we make mashed potatoes with additives. If the puree is too thick, you can dilute it with a little milk and beat again. Put the egg in the resulting puree and mix.
step 6 out of 12
Preparing a baking dish. It must be well greased with oil and sprinkled with the remaining semolina. This will make it easier to cut and remove the casserole while serving.
step 7 out of 12
Put half of the mashed potatoes into the mold. Spread the puree around the entire perimeter with a spoon, trying to make an even layer.
step 8 out of 12
Spread the meat filling with onions on the mashed potatoes, carefully distribute it with a spoon, trying to cover the potato layer.
step 9 out of 12
Put the remaining mashed potatoes in the third layer, gently level the surface with a spoon.
step 10 out of 12
Melt the remaining butter on the stove or in the microwave and grease the surface of the casserole with it - this will give a beautiful golden brown crust. We put the form with greased casserole in an oven preheated to 220 degrees to the middle level. We bake for forty minutes.
step 11 out of 12
When baking, you need to focus on your oven. It may take more or less time.The main criterion for readiness is a golden crust and a crust of the casserole slightly detached from the walls. Thanks to the semolina, the mashed potatoes will become dense and when baked will slightly move away from the mold.
step 12 out of 12
We take the finished casserole out of the oven and let it cool slightly so as not to burn itself when serving. Straight in the mold, it can be divided into portions with a flat spatula. Already on the plates it can be decorated with sprigs of any greenery.

Bon Appetit!

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