Mince Casserole with Zesty, Spicy Sauce

Summary

Ingredients

• 1 ½ kg minced meat, mixed
• 7 onion (s)
• 6 cloves garlic
• 3 egg (s)
• 1 roll, stale
• 2 large jacket potatoes, cooked the day before
• 2 bell peppers, green
• 2 red pepper (s)
• 1 glass sauce (gypsy sauce)
• tomato ketchup
• salt
• pepper
• Paprika powder, noble sweet
• Cayenne pepper
• Fondor

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Instructions

1. Peel and dice 3 onions. Peel and mince 6 garlic cloves. Wash and dice the 2 green peppers and 2 red peppers into cubes. Soak the stale roll in water for 5 minutes, then squeeze out the excess water. Peel and slice the 2 cooked jacket potatoes.
2. In a large bowl, combine 1.5 kg minced meat, the 3 diced onions, 6 minced garlic cloves, 3 eggs, and the squeezed roll. Season with salt, pepper, roughly a pinch of sweet paprika powder, roughly a pinch of cayenne pepper, and roughly a pinch of Fondor. Mix until just combined.
3. Spread the meat mixture evenly in a large casserole dish or roasting pan. Layer the sliced jacket potatoes on top. Drizzle tomato ketchup over the potatoes. Arrange the remaining 4 onions in rings over the potatoes. Top with the diced peppers. Pour the 1 glass of gypsy sauce evenly over everything.
4. Bake in a preheated oven at 175°C (347°F) for 1 hour 30 minutes, until the meat reaches a minimum internal temperature of 63°C (145°F). Serve with baguette.