Description
This casserole will impress those who love olives, lots of sweet peppers and, of course, meat. Juicy, flavorful, delicious - it has no disadvantages. And it tastes better the next day, which is convenient when you need to cook something not on the same day.
Ingredients
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Potatoes
500 g
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Onion
2 piece
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Sweet pepper
3 piece
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Green olives
3 Tbsp
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Chili
0.5 piece
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Olive oil
5 Tbsp
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Minced meat
400 g
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Paprika sweet
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Chicken egg
6 piece
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Cream
50 ml
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Salt
-
Black pepper
Cooking
1. Peel the potatoes and cut into cubes of side 1 cm (I cut the larger and it made the casserole more loose, so smaller is better). Lightly fry in a pan with olive oil and set aside.
2. Cut onion finely and saute until transparent in a frying pan after the potatoes and remove from the pan.
3. Olives cut in half. I was still salty olives, I added them to enhance flavor. Sweet pepper cut in half, peel and cut into thin strips. I didn't have red, and the gravy was not as bright as should be, and ideally you need a red pepper, which combined with the black olives give the desired range. Pepper fry for 2 minutes in the pan after the onions.
4. Add the beef and fry it.
5. Here add the potatoes, onion, Chile and green olives, sliced in half. Season with salt and pepper and season with paprika.
6. Beat eggs with cream, salt and pepper.
7. A lot of meat and vegetables to shift in the oiled form and pour the egg mixture.
8. Bake in a preheated 200 degree oven for 25-30 minutes until tender. Optionally, sprinkle with grated cheese. Serve warm. Bon appetit!
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