Spicy Threesome – Casserole with beef, potatoes and mushrooms

Ingredients for 4 servings:

• 1.2 kg potatoes, waxy
• 2 onions
• 1 bell pepper(s), red
• 250 g mushrooms
• 2 packs of tomatoes, pureed, 500 ml each
• 1 cup of cream
• some salt and pepper
• some thyme stalks
• 500 g beef strips
• Fat for the mold
• some jalapeño(s)
• ½ pack of mozzarella (approx. 100 g)
• ½ pack of Gouda (approx. 100 g)
• e.g. grated Parmesan cheese (approx. 100 – 150 g)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Peel the potatoes and cut into thick slices. Peel and finely chop the onions. Trim and chop the bell peppers and mushrooms. Boil the potatoes in salted water for about 11 minutes. Meanwhile, in another pot, sauté the onions until translucent. Add the passata, bring to a boil briefly, and stir in the cup of cream. Season with salt, pepper, and thyme. Puree the tomato sauce and add more seasoning if desired. At the same time, brown the meat in a pan, season, and set aside. Fry the finely chopped bell peppers and mushrooms in the pan juices. Place the potatoes in a greased baking dish. Arrange the meat, bell pepper pieces, and mushrooms on top. Add the jalapeños as well. Spread the prepared tomato sauce evenly over the mixture. Sprinkle with cheese. Place in a preheated oven at 220°C (top/bottom heat) for about 20 minutes.