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.

Summary

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

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Instructions

1. Cut 600 g peeled potatoes into small cubes. Boil in salted water for 10 minutes, then drain.
2. Chop 2–3 small onions into small cubes.
3. Grate 4 garlic cloves on a fine grater.
4. Heat 300 ml broth in a pot.
5. In a large frying pan over medium-high heat, fry 250 g minced meat in a few tablespoons of butter, breaking up lumps as it cooks (about 5–7 minutes). When the excess moisture has evaporated, add the chopped onions and cook for 3–5 minutes until softened.
6. Add the grated garlic and 1 tablespoon flour to the pan. Stir well.
7. Pour the hot broth into the pan. Reduce heat to low.
8. Add 1 teaspoon tomato paste and stir.
9. Simmer on low heat for 10–15 minutes, stirring occasionally. Add more broth if needed.
10. Season with soy sauce to taste, vinegar to taste, dried thyme to taste, and black pepper to taste. Stir well.
11. Preheat oven to 200 °C (392 °F) and grate 100 g cheese.
12. Transfer the meat mixture to a baking dish. Layer the drained potatoes on top, then sprinkle the grated cheese over the potatoes.
13. Bake at 200 °C (392 °F) for 20 minutes until the cheese is melted and lightly golden.