Allium-free Ground Beef and Potato Casserole – without onion without garlic
Equipment
- 1 big pot
- 1 saute pan
- 1 baking dish 5’’x7’’
- 1 paring knife
- 1 wooden spoon
- 1 small bowl
- 1 whisk
Ingredients
- 1½ lb. potatoes 700g
- ½ tablespoon salt
Meat sauce
- 1 lb. ground meat 450g
- 1 teaspoon parsley flakes
- salt to taste
- pepper to taste
- cooking oil - enough to cover the bottom of your skillet
- ½ cup milk 120ml
Egg mixture
- 1 egg
- ¾ cup sour cream 180g
Instructions
Potato
- Put potatoes with skin in the water. Add a tablespoon of salt. Cook them for about 25 minutes until they are fork tender.
- Peel cooked potatoes by pulling their skin with your fingers, and slice them into 0.5 inch/1cm thin slices.
Meat Sauce
- While the potato is cooking, add the oil to a pan and heat over medium-low heat. When the oil gets hot (in a few moments), put ground meat and season it with a pinch of salt.
- Saute the meat with a wooden spoon, and break the big chunks of meat into smaller ones. Add salt, pepper and parsley flakes. Saute it with occasional stirring until the meat is cooked.
Construction & Baking
- Spray the baking dish with cooking spray.
- Cover the bottom of the baking dish with half the amount of sliced potato. Put on the potato ground meat and cover it with another layer of potatoes. Pour the milk over the top layer of potatoes. Put aluminum foil over it.
- Bake it at 350 °F/180℃ for about 20 minutes.
Egg Mixture
- While Ground Beef and Potato Casserole is in the oven, scramble one egg and add salt and sour cream. Whisk it together.
- Take out Ground Beef and Potato Casserole from the oven and smear the sour cream and egg mixture over the top layer. Smear the egg mixture evenly.
- Put it back in the oven at 400°F/200℃ until it gets a golden color on the top.