Beef and Potato Scallop
Meat and potatoes are at their satisfying best in this easy casserole.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 535 |
| pro | 33 g |
| total fat | 29 g |
| sat. fat | 14 g |
| carb | 35 g |
| fibre | 3 g |
| chol | 147 mg |
| sodium | 1.002 mg |
| % RDI: | - |
| calcium | 30% |
| iron | 26% |
| vit A | 20% |
| vit C | 25% |
| folate | 15% |
Suggested Recipes
-
3 cups (750 mL) ground beef and sausage Mix (see Additional Information)
2 tbsp (25 mL) red_wine_vinegar
1/2 tsp (2 mL) each cinnamon, salt and pepper
3 potatoes, thinly sliced
1/2 cup (125 mL) grated parmesan cheese
Sauce:
3 tbsp (50 mL) butter
3 tbsp (50 mL) all-purpose flour
1-1/2 cups (375 mL) milk
1 egg
Preparation:
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 pasteDirections:
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.
Tags:
Main Course; Meat-Beef; Meat-Pork; Vegetables; Cheese/Other Dairy; Eggs; Bake;
Source
(Canadian Living, September 1998)
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