Tin Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg minced meat, mixed
- 2 egg (s)
- 2 rolls from the day before
- 2 garlic clove (s), pressed
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons paprika powder, hot pink
- 3 onion (s)
- 3 bell peppers, red and yellow
- 1 glass sauce (gypsy sauce, 250 ml)
- 250 ml whipped cream
- 400 g cheese (Edam or Gouda), rated
- Grease for the tin
- Breadcrumbs for the tray
Print Recipe
Pin Recipe Instructions
- Thoroughly mix the minced meat, eggs, rolls and spices (if you like, you can also mix in finely diced onions). Cut the onions and peppers into fine rings. Mix the gypsy sauce with the liquid cream.
- Grease a deep baking sheet (hence the name sheet meat) or a flat baking dish with margarine and sprinkle with breadcrumbs. Spread the minced meat mixture evenly flat (approx. 2.5 cm) on top. First cover with the onion slices, then with the bell pepper rings and pour the mixed sauce over the whole thing.
- Bake in a preheated oven (225 ° C top / bottom heat or 200 ° C fan oven) for about 45 minutes. Then sprinkle with the grated cheese and bake for another 10 minutes.
- Fresh baguette and green salad go well with this.
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