Beef and Potato Scallop

In bowl, stir together Ground Beef and Sausage Mix, vinegar, cinnamon, salt and pepper. Arrange half of the potatoes over bottom of 8-inch (2 L) square baking dish; cover with half of the meat mixture. Repeat layers. Cover with foil; bake in 375ºF (190ºC) oven for 1 hour or until potatoes are tender.

Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Whisk in milk; bring to boil. Cook, whisking constantly, for 5 minutes or until thickened. In small bowl, whisk egg; whisk in one-third of the sauce. Whisk back into saucepan.

Spread sauce over meat mixture. Sprinkle with Parmesan cheese; bake, uncovered, for 10 to 15 minutes or until golden.

Additional information :

Ground Beef and Sausage Mix
This supremely versatile mixture makes enough for four meals for four.

Ingredients
1 lb (500 g) mild Italian sausage
3 lb (1.5 kg) lean ground beef
2 tbsp (25 mL) vegetable oil
3 onions, chopped
3 cloves garlic, minced
6 cups (1.5 L) sliced mushrooms (1 lb/500 g)
1 cup (250 mL) beef stock
1 can (5-1/2 oz/156 mL) tomato paste

Directions:
Remove sausage from casings; cut into small pieces. In large saucepan, cook sausage and beef over medium-bigh heat, breaking up with spoon, for about 10 minutes or until no longer pink.

Drain off all liquid into 2-cup (500 mL) measure; set aside. Transfer meat to bowl; set aside.

Add oil to pan, reduce heat to medium. Cook onions, garlic and mushrooms, stirring often, for 8 minutes or until softened.

Skim off fat from top of reserved liquid in measure; add enough beef stock to make 2 cups (500 mL). Pour into pan.

Return meat mixture to pan; stir in tomato paste. Bring to boil; reduce heat and simmer for 20 minutes. Divide among airtight containers; let cool in refrigerator. Mix can be frozen for up to 2 weeks; thaw in refrigerator.

Tip: Freeze the Ground Beef and Sausage mix in convenient amounts or in 3-cup (750 mL) batches for our recipes. For quick thawing, microwave 3 cups (750 mL) at Thaw/Defrostfor 8 to 10 minutes.

Source : (Canadian Living, September 1998)