Beef with Potatoes in a Baking Dish
Simple Recipes Veal Potatoes Budget Recipes Meat Dishes Gluten-Free Recipes Turkish
Seen on Instagram, liked it, made it. The idea of a simplified moussaka in terms of both labor and calories appealed to me from the start. The potatoes bake in the oven, while they're cooking the meat filling is prepared, and at the end we just garnish with vegetables. The béchamel layer is replaced with Greek yogurt when serving.
Ingredients
750g potatoes (preferably smaller ones)
500g ground meat (I used beef; or mixed beef-pork)
1 onion
1 red kapia pepper
4 garlic cloves
1 tablespoon tomato paste
1 tablespoon pepper paste
1 small bunch of parsley
1 teaspoon crushed dried mint (or a few fresh mint leaves)
1 level teaspoon chili flakes (or 1 teaspoon hot pepper paste)
1/2 teaspoon ground cumin
1 pinch ground cinnamon
2-3 tablespoons oil
salt, black pepper
For garnish:
1 medium tomato (sliced into rounds)
red pepper rounds (from the pepper above)
1 small onion (cut in half then sliced)
Servings: 4-5
How to prepare beef with potatoes in a baking dish
- Peel the potatoes and cut them into medium slices. Massage with 1 tablespoon of oil and sprinkle with salt.
- Arrange in a round baking dish (pan) of approximately 23-25 cm (the slices will overlap, that's fine) and bake at 200°C for 30 minutes.
- Meanwhile, cut the top half of the kapia pepper into rounds and set aside for garnish. Dice the rest. Also dice the onion.
- Sauté the onion and pepper in 1-2 tablespoons of oil in a wider pan, just until slightly softened (about 5 minutes).
- Add the crushed garlic and sauté for 1 more minute.
- Add the ground meat and sauté over higher heat until the meat changes color throughout and breaks into small pieces. Now, if the meat has released a lot of fat, you can tilt the pan and remove some of the fat from the top with a spoon.
- Add the chili, cumin, cinnamon, plenty of freshly ground black pepper and a little salt and continue to sauté. Add the tomato paste and mix well.
- Remove the pan from heat and incorporate the chopped parsley and mint.
- In a small pot, heat 250ml water and dissolve the pepper paste and a little salt in it.
- When the potatoes are done, remove the dish from the oven and pour the meat mixture on top. Level it well.
- Decorate with tomato rounds around the edge. Place the kapia pepper rounds in the center. Add onion slices between them. Sprinkle some parsley on top. Pour the hot water with pepper paste and put the dish back in the oven, still at 200°C, for another 25-30 minutes, preferably on the browning setting. If you don't have a browning setting, use top-bottom heat and at the end if the vegetables aren't nicely browned, turn on the oven grill for a few minutes.
- Serve warm with Greek yogurt. It's also good reheated.
