Meat and Potato Casserole
Directions
- Rinse the meat and remove any loose splinters. Drain.
- Heat both the oils in a large saucepan, and fry the pieces of meat in it, browning them on both sides and taking them out as they are ready.
- When all the pieces are fried, add the onions and the carrots and sautee them.
- Add the tomatoes, bring to the boil and return the meat pieces to the pan.
- They should be covered with the liquid. If not, add a little hot water.
- Cover and cook until the meat is almost tender, approximately 50 minutes (beef will need slightly more cooking).
- Season with salt and pepper, add the parsley and the raw potatoes.
- Add enough water to cover them, then cover and cook for a further 20-30 minutes, until the potatoes are soft.
If you want to make a more special version of this dish, cut the potatoes thickly and fry them first, then add them to the meat and cook for a slightly shorter period, about 10 minutes.
Ingredients
- 1 shoulder of lamb about 2 kg, or 2 kg beef cut in serving pieces, or 1 kg
chuck or stewing steak - 400 gr. can tomatoes chopped, or 500 gr. fresh tomatoes, peeled and sliced
- 3 tablespoons olive oil
- 2 tahlespoons vegetable oil
- salt and black pepper
- 2 medium onions, finely sliced
- 2 tablespoons finely chopped parsley
- 2 carrots, peeled and thinly sliced
- 1 kg potatoes, peeled and thickly sliced
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Serves/Yields: 4 persons
Season: Spring/Summer/Autumn/Winter
Greek: Kreas me patates
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