POTATO MOUSSAKA - ROMANIAN RECIPE
A delicious, typical Romanian recipe: potato moussaka cooked with only two main ingredients: potatoes and ground meat.
Provided by Adina
Categories Meat Recipes
Time 2h
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit.
- Chop the onions finely. Heat 1 tablespoon of the oil in a large heavy bottom pan or Dutch oven and fry the onions gently until they are translucent.
- Add the ground meat and fry it until brown, stirring and breaking the lumps while it cooks.
- In the meantime, peel the potatoes and slice them very thinly. Use a mandoline for this task, it guarantees for thin and regular potato slices which will cook evenly in the oven. Set aside.
- When the meat is brown, add dried savory/thyme, sweet ground paprika, salt and pepper to taste.
- Oil a medium, deeper casserole dish with a little of the remaining oil.
- Divide the potato slices into 3 batches. Arrange the first batch of potatoes in a double layer into the dish. Sprinkle with salt and pepper. Cover with half of the ground meat.
- Arrange another double layer of potato slices on top of that, adding salt and pepper again. Cover with the rest of the meat and add the last batch of potato slices. Sprinkle with salt and pepper again.
- Mix the tomato puree with about 50 ml/ 1.7 fl.oz/ ¼ cup water to make it a bit runnier. Pour the mixture into the casserole dish. Add more water to barely fill the casserole dish, the upper layer of potatoes should not be covered in water though. Pour the remaining oil on top of the casserole.
- Bake the potato moussaka for about 1 hour and 10 minutes or until the potatoes are soft. Check the potatoes and prolong the cooking time if they are not soft yet.
- If the casserole dish gets too dark on top, cover it loosely with aluminum foil, you should check after about half the time and cover the dish if necessary.
- Serve with pickled vegetables or salad.
Nutrition Facts : ServingSize 1 /4 of the dish, Calories 820 kcal, Carbohydrate 42 g, Protein 59 g, Fat 46 g, SaturatedFat 14 g, TransFat 2 g, Cholesterol 178 mg, Sodium 656 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 26 g
ROMANIAN AUTHENTIC POTATO MOUSSAKA
The Romanian Authentic Potato Moussaka is made with layers of potatoes and minced meat. This dish is comfort food, perfect for a family!
Provided by The Bossy Kitchen
Categories Meat and Poultry
Time 2h
Number Of Ingredients 14
Steps:
- Preheat the oven to 350F.
- Wash the skin of potatoes really well using a kitchen brush.
- In a big pot, place the potatoes and enough water to cover them. Boil the potatoes until tender(or a fork goes through them).
- When the potatoes are boiled, remove the pot from the stove, drain the water, and set the potatoes aside to cool.
- While the potatoes are cooling, brown the ground meat in a pan with 2 tablespoons of vegetable oil.
- Add chopped onion, salt, pepper, and paprika mix well, and continue to brown the meat and the onions together.
- When the meat is ready, add the crushed/diced tomatoes or the can of tomato sauce.
- Mix well and cook on medium heat for few minutes until the liquid is reduced and the sauce is formed.
- Add the chopped parsley and mix well.
- Separately, beat the eggs and mix them with the sour cream and the shredded cheese.
- Remove the skin of the potatoes and discard them. Slice the potatoes.
- Butter and flour/bread crumbs an 8x8 inches baking dish.
- Place slices of potatoes on the bottom of the pan. Add a layer of meat mixture.
- Add another layer of sliced potatoes, another layer of meat, and repeat until you finish all ingredients.
- The last layer should be potatoes.
- Beat the eggs, mix them with sour cream and cheese. Add a little bit of salt to your taste. Pour this mixture over the last layer of potatoes.
- Bake in the oven at 350F for about an hour or until golden brown on top.
- Cut in squares and serve warm topped with sour cream.
Nutrition Facts : Calories 643 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 167 milligrams cholesterol, Fat 32 grams fat, Fiber 6 grams fiber, Protein 39 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 553 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
TOCANA DE CARTOFI (ROMANIAN POTATO STEW)
This is really more potatoes cooked in a sauce than it is a stew. Adapted from Pan American's Around the World Cookbook. The original calls for either chicken fat or butter; your choice.
Provided by Chocolatl
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a deep saucepan.
- Add flour, salt, pepper and paprika, and stir until smooth.
- Gradually add stock, stirring constantly.
- Bring to a boil, stirring constantly.
- Add potatoes and stir.
- Cover and cook over medium heat for 15 minutes.
- Add cream and cook for 5 minutes more. Only a small amount of liquid should remain.
- Serve potatoes with remaining sauce.
Nutrition Facts : Calories 242.4, Fat 7.7, SaturatedFat 4.8, Cholesterol 23.8, Sodium 825.7, Carbohydrate 39.6, Fiber 4.8, Sugar 1.7, Protein 4.8
POTATO CASSEROLE
Trisha Yearwood's potato casserole from Food Network is extra-savory thanks to cheddar and bacon.
Provided by Trisha Yearwood
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray.
- Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.)
- While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.
- Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth.
- Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes.
THE BEST BAKED POTATO CASSEROLE EVER!
This recipe comes from the Kirby House Restaurant in Abilene, Kansas. It is a low maintenance but flavorful potluck dish! In addition to the below ingredients, I add Penzey's Brady Street & Sandwich Sprinkle to each layer. But if you do add Sandwich Sprinkle, remember, there is salt already in it. This is a great 'make-ahead' dish that you can refrigerate or freeze until you are ready to bake. Prep time is approximate. Enjoy!
Provided by RockChalkChick
Categories Pork
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Spray a 13 x 9 x 2 inch baking dish with nonstick pan coating or grease lightly with solid shortening.
- Cut baked potatoes into 1 inch cubes. Place half in a prepared baking dish; sprinkle half of the salt, pepper and bacon. Top with half of the sour cream & cheese.
- Repeat layers.
- Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted (It usually takes 30 minutes for me. Also, you can cover with foil if the cheese starts to brown too quickly).
- Sprinkle with chopped green onions to garnish.
ROMANIAN POTATO SALAD
I might be wrong about the amount for oil and vinegar, so add according to your taste. It goes with cold leftover meat.
Provided by littlemafia
Categories European
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the potatoes in bite size pieces.
- Cut the onion in half and moon slice it.
- Add the rest of the ingredients.
- Optional:black olives and parsley leaves.
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