Spanish Fricco with Ground Beef
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g minced beef
- 2 tablespoon tomato paste
- 1 tablespoon paprika powder, noble sweet
- some olive oil
- 1 kg potato (s), mainly waxy
- 750 g onion (s)
- salt
- 1 teaspoon, heaped peppercorns, white
- 1 teaspoon, heaped black peppercorns
- 2 grains allspice
- some nutmeg
- 1 teaspoon, heaped marjoram, dried
- 1 cup sour cream
- 200 ml cream
- some garlic, to taste
- some butter
- 150 ml veal stock
Print Recipe
Pin Recipe Instructions
- Fry the minced beef with a little olive oil until crumbly. At the end of the roasting process, mix the tomato paste and paprika into the meat and fry with it. When toasted aromas develop, remove the meat from the heat and set aside.
- Cut the onions into rings or cubes and fry them in another pan with a little olive oil until they turn slightly yellow. Then set aside.
- Put the peppercorns, allspice grains and marjoram in a mortar and pestle well.
- Peel the potatoes (if you like, you can also use floury ones) and slice them raw into thin slices.
- Grease a casserole dish with a lid well with butter and layer the individual ingredients. First a layer of potatoes (we have three layers of the potatoes), then a layer of onions (we need two layers of this and the meat) and then a layer of meat. Repeat this again and last with potatoes again. Season each layer with salt and the ground spices, not too sparingly. After layering, simply pour the veal stock over it. Mix the sour cream and cream with the garlic and pour over the fricco last.
- Close the casserole dish (you can also use a roaster) with the lid and then put it in the oven for 1.5 hours at 170 ° C top / bottom heat or at 150 ° C convection.
- The dish tastes best with a fresh salad or apple compote.
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