in Eastern Europe, Hungary

Hungarian casserole

updated

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Ingredients for 4 servings:

  • 500 g potatoes
  • 3 onions
  • oil
  • 500 g minced meat, mixed
  • Salt
  • pepper
  • Paprika powder, hot
  • Thyme
  • 750 ml meat broth
  • 500 g tomatoes
  • 1 can/n corn kernels
  • 2 tbsp tomato paste
  • basil
  • Parsley

Instructions

Working time approx. 25 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and dice the potatoes. Quarter the tomatoes. Peel and dice the onions, and sauté them in oil. Brown the minced meat in the oil. Season with salt, pepper, paprika, and thyme. Add the diced potatoes and broth and cook for 20 minutes. Add the corn with its juice, tomato quarters, and tomato paste, and let stand for 5 minutes. Season with basil. Sprinkle with parsley and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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