Diva Tasting: European Beef Casserole…

European Beef Casserole
  • 2 Pounds Ground Beef (85% Lean)
  • 1 Pound Ground Pork
  • 1/2 Cup Olive Oil, Divided
  • 1 Large Carrot, Finely Chopped
  • 1Yellow Onion, Finely Chopped
  • 1 Stalk Celery, Finely Chopped
  • 1/2 Bunch Fresh Italian Parsley, Chopped
  • 1 (14.5 Ounce) Can Diced Tomatoes
  • 1/2 Roasted Red Pepper, Finely Chopped
  • 2 Tablespoons Paprika
  • 1 Tablespoon Kosher Salt
  • 1 Teaspoon Black Pepper
  • 2 Bay Leaves
  • 1/2 Teaspoon Cayenne Pepper
  • 6 Russet Potatoes, Cut Into 1/2-Inch Dice
  • 3 Eggs
  • 2 Cups Plain Greek Yogurt
  • 1/4 Cup All-Purpose Flour
  • 1 Teaspoon Baking Soda
Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat.
  • Add 1/4 cup olive oil, carrot, onion, celery, half the Italian parsley, and tomatoes. Mix to combine. Stir in pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
  • Transfer meat mixture to a large 9×13 roasting pan.
  • Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
  • Bake in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in remaining chopped parsley leaves.
  • Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
  • Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.

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