Serbian Beef, Vegetable and Potato Bake
An easy one dish recipe that's a complete meal.
1 lb ground beef
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> sweet red pepper sliced
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion chopped
3 medium carrots chopped
4 <span class="measurestring" title="stalk, medium (7-1/2" - 8" long)">stalks medium</span> celery chopped
3 cloves garlic crushed
1 tbsp paprika
1 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper crushed
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
2 fl oz red wine
1 cube beef bouillon
1 fl oz skim milk
5 <span class="measurestring" title="potato medium (2-1/4" to 3-1/4" dia)">medium</span> potatoes sliced
In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside.
Sauté the green pepper, onion, carrot, and celery until tender in the reserved juices.
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 milk
Spray bottom of 2 quart casserole dish with cooking spray like Pam.
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, 45 minutes in the preheated oven, or until the potatoes are tender.
in 1 serving of Serbian Beef, Vegetable and Potato Bake.
, 41% carbs, 19% protein.
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