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Serbian Beef, Vegetable and Potato Bake
An easy one dish recipe that's a complete meal.
1/4 tsp cinnamon
1/4 tsp ground cloves
1 tbsp paprika
1/4 tsp black pepper
1/4 tsp red pepper crushed
1 tsp salt
1 cube beef bouillon
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 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> onion chopped
5 <span class="measurestring" title="potato medium (2-1/4" to 3-1/4" dia)">medium</span> potatoes sliced
1 <span class="measurestring" title="medium (approx 2-3/4" long, 2-1/2" dia)">medium</span> sweet red pepper sliced
2 fl oz red wine
1/4 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
1 lb ground beef
1 fl oz skim milk
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.
Calorie Counter 100% Free
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