Layered Casserole with Salad

Summary

Ingredients

• 500 g round beef
• 2 onions)
• 200 grams bacon
• 3 pickled cucumber (s)
• 10 cherry tomato (s)
• 150 g pizza cheese
• 200 g crème léère
• 1 teaspoon mustard
• 50 g tomato paste
• 2 tablespoon paprika
• 2 teaspoon Cajun Rub (Cajun spice mix)
• 0.5 teaspoon ½ cumin
• 1 teaspoon, heaped curry
• 2 tablespoon balsamic vinegar, darker
• 3 tablespoon Worcestershire sauce
• 2 tablespoon vegetable broth
• 0.5 teaspoon ½ cayenne pepper
• salt and pepper
• 12 cherry tomato (s)
• 1 head iceberg lettuce
• 1 cucumber (s)

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Instructions

1. Fry the bacon in a non-fat coated pan until crispy and set aside on kitchen paper. When it has cooled, break it into pieces.
2. Dice 1 onion and sauté in the pan until translucent. Add the minced meat and season with half of the paprika powder, Cajun seasoning, salt and pepper and fry until crumbly. Remove the mince mixture from the pan and drain in a colander.
3. Cut the second onion into half rings and roast. Take off the stove and set aside.
4. For the sauce, stir together the vegetable stock, crème légère, mustard, tomato paste, the remaining spices, cumin, curry, balsamic vinegar and Worcester sauce. Preheat the oven to 160 ° C fan oven.
5. Layer the ingredients in a baking dish in the following order: minced meat, 1/3 sauce, 50 g pizza cheese, bacon pieces, roasted onions, cherry tomatoes, pickles, remaining sauce and remaining cheese. Baked in the oven for 30 minutes.
6. Wash the iceberg lettuce, tomatoes and cucumber, cut into small pieces and mix.
7. Put a portion of lettuce on each plate and garnish with the casserole. Add some of the liquid from the baking dish as a dressing.