Hungarian Potato Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), mainly waxy
- 500 g minced meat, half and half
- 1 onion (s)
- 2 cans tomato (s), happened
- 3 pepper (s), red, yellow and green
- 1 large onion (s)
- 4 tablespoon honey
- 1 cup cream
- 1 packet cheese, grated
- Paprika powder
- Curry powder
- salt and pepper
- some oil, for frying
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into cubes, cook in salted water until firm to the bite.
- In the meantime, peel the onions, chop them up and sauté them in a pan with a little oil. Add the minced meat, season with salt, pepper and paprika powder and fry.
- Preheat the oven to 180 °.
- Make a kind of gypsy sauce / Mexicana salsa with the tomato puree, the chopped paprika strips and the finely diced onion. Season this with salt, pepper, paprika, curry and honey to create a sweet and sour sauce. Then add the cream and stir.
- Drain the potatoes, put them in a baking dish, put the minced meat on top and pour the sauce over them. Pour cheese over it and place in the preheated oven at 180 ° for about 15-25 minutes, until the cheese runs and turns color.
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