Casserole a la Bulgarian Moussaka
by Editorial Staff
A variation on the Bulgarian moussaka theme with a spicy meat sauce cooked in broth, tomato paste, vinegar, garlic, soy sauce and spices. I safely recommend using this sauce in other dishes, with other side dishes.
Cook: 1 hour
Servings: 3
Ingredients
- Potatoes – 600 g (peeled)
- Minced meat (any) – 250 g
- Onions – 2-3 small onions
- Garlic – 4 cloves or to taste
- Broth (any) – 300 ml
- Cheese (hard or semi-hard) – 100 g
- Flour – 1 tablespoon.
- Tomato paste – 1 teaspoon
- Soy sauce to taste
- Vinegar (wine or apple cider) – to taste
- Thyme (dried) – to taste
- Black pepper – to taste
- Butter – for frying
- Salt to taste
Directions
- Cut 600 grams of peeled potatoes into small cubes. Boil the potatoes for 10 minutes in salted water. After that we drain the water.
- We need 250 g of any minced meat. We have homemade (not purchased) chicken fillet. We put the chopped fillets in a blender (do not salt) and make minced meat.
- Cut the onions (I have 3 small onions) into small cubes.
- Rub a few cloves of garlic (I have 4 pieces) on a fine grater.
- Fry the minced meat in a frying pan in butter, breaking the lumps. Simultaneously heat 300 ml of any broth. I add onions when all the excess juice has melted out of the minced meat. You can fry the minced meat and onions in a different order.
- When the minced meat and onions are fried, add the garlic. We mix. Add a tablespoon of flour. We mix.
- Pour in hot broth. We reduce the fire.
- Add a teaspoon of tomato paste. We mix.
- Simmer over low heat for 10-15 minutes. Add more broth if necessary.
- Add soy sauce to taste. He will play the role of salt. Add a little wine or apple cider vinegar, a little dry thyme and black pepper. We mix.
- Preheat the oven to 200 degrees. While the minced meat is stewing, rub 100 g of any of your favorite cheese to sprinkle the casserole on top.
- Put the minced meat in a baking dish.
- Put the potatoes on top.
- And sprinkle with cheese.
- We bake for 20 minutes. Bon appetit and don’t be afraid to experiment!
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