Serbian Ground Beef Veggie and Potato Bake
1-pound ground beef
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
1 carrot, shredded
2 celery stalks, chopped
½ tablespoon paprika
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
½ teaspoon crushed red pepper
1 pinch ground cinnamon
1 pinch ground cloves
¼ cup water
2 tablespoons red wine
1 teaspoon Worcestershire sauce
2 tablespoons half-and-half
2 potatoes, peeled and sliced
Preheat oven to 400F. Lightly grease a 9×13 baking dish.
In a large skillet over medium heat, brown ground beef, stirring to
crumble, until no longer pink, about 5 minutes. Drain excess grease,
and set the beef aside.
In the same skillet, heat olive oil. Sauté green pepper, onion, carrot
and celery until just tender, about 5 minutes. Return beef to the skillet.
Stir in paprika, salt, pepper, red pepper, cinnamon and cloves. Add
water, red wine and Worcestershire sauce. Remove from heat and stirin half and half.
In the bottom of the casserole dish, place a layer of the sliced potatoes.
Spoon beef mixture on top of potato layer, and top with remaining
potato slices. Bake for 45 minutes, or until hot and bubbly, and the
potatoes are tender.