|Servings||Prep Time||Cook Time|
|6||0 mins||0 mins|
|1.||In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside.|
|2.||Sauté the green pepper, onion, carrot, and celery until tender in the reserved juices.|
|3.||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.|
|4.||Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the milk|
|5.||Spray bottom of 2 quart casserole dish with cooking spray like Pam.|
|6.||Layer the bottom of the prepared casserole dish with enough potato slices to cover.|
|7.||Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.|
|8.||Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.|
There are 364 calories in 1 serving of Serbian Beef, Vegetable and Potato Bake.
Calorie split: 40% fat, 41% carbs, 19% protein.
|Serving Size||1 serving|