Minced meat curry casserole

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 1 large can of mushrooms, sliced
• 3 large bananas
• 1 gr. can/n pineapple, in pieces
• 300 g sour cream
• 300 g cream
• 1 small can of tomato paste
• salt and pepper
• curry powder
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Spicy and fruity, with pineapple, bananas and mushrooms

Fry the ground meat until crumbly, add tomato paste, 1-2 tablespoons of pineapple juice, and season generously with salt, pepper, and cayenne pepper. Roast briefly. Slice the bananas, drain the mushrooms and pineapple. Whisk the cream and sour cream together, then stir in plenty of curry powder (I use at least 2-3 tablespoons), salt, and cayenne pepper. Season to taste. Pour half of the ground meat mixture into a casserole dish, add half of the bananas, half of the mushrooms, and half of the pineapple. Spread half of the cream and sour cream mixture over the top. Layer again: ground meat, bananas, mushrooms, pineapple, and finish with the sauce. Bake in a preheated oven at 175 degrees Celsius for about 45 minutes. Rice goes wonderfully with it. This casserole can be prepared the day before and refrigerated, making it ideal for guests. At first glance, it’s an unusual combination: fruit and minced meat, but it tastes truly wonderful and has already convinced even die-hard fruit-in-food skeptics.