Musaka with Potatoes and Meat
- 2 supene kaå¡ike ulja
- 1 luk (srednje veliäine nasjeckani)
- 2 äeå¡nja bijelog luka (nasjeckanog)
- 500 grama faå¡irane junetine
- â½ kafene kaå¡ike soli
- â½ kafene kaå¡ike bibera
- 1 kafena kaå¡ika aleve paprike
- 1 kilogram krompira (oguljenog i izrezanog na kolutiä‡e deblji 5 cm)
- 4 supene kaå¡ike ulja
- â¼ kafene kaå¡ike soli
- 4 jaja
- 400 grama pavlake
- 100 mililitara mlijeka
- 2 supene kaå¡ike perå¡una
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (167g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- U vecoj tavi zagrijte ulje na srednjoj vatri pa dodajte bijeli i crveni luk. Dobro promiješajte i cim se kristalizuju dodajte faširano meso, sol, biber i alevu papriku. Dinstajte krace vrijeme dok meso ne dobije roskastu boju. Ugasite ringlu.
- Zagrijte rernu na 230C. Pouljite i posolite krompir a zatim posložite jednu trecinu u tepsiju velicine 20x30 cm. Ponovite sa slojem mesa (pola smjese). Ponovite još jednom. Vodite racuna da gornji sloj bude krompir i da je meso ravnomjerno rasporedeno. (Imacete 3 sloja krompira i dva mesa.) Ubacite u rernu i pecite 40 minuta.
- Izmiješajte jaja, pavlaku i mlijeko. Prelijte preko musake, dodajte peršun i vratite tepsiju u rernu. Pecite dodatnih 20 minuta.
Potatoes do the heavy structural work in this dish, acting as both starch and foundation while absorbing renderings from the beef. Slicing them uniformly ensures even heat penetration during the initial 40-minute bake at 230 degrees Celsius. Cooks frequently ruin this casserole by cutting the potato rounds too thick without par-cooking, leaving hard centers beneath a soft exterior. Another common failure involves rushing the onion sweat; cook the alliums until they turn translucent and completely lose their raw bite before introducing the minced beef. Browning the meat only until it loses its pink color prevents the lean protein from drying out during its subsequent time in the oven. Layering requires strict geometry to achieve structural integrity. Distribute precisely one-third of the oiled and salted potato slices across the 20x30 centimeter pan, top with half of the meat mixture, and repeat to create three distinct layers of potato sandwiching two layers of meat. The final tier must always be potato to protect the filling from scorching. Judging doneness without a thermometer relies entirely on visual and textural cues rather than arbitrary clock time. The dairy custard poured during the final phase must set completely, transitioning from a liquid state into a firm, golden-brown blanket that jiggles slightly without appearing wet in the center. Fresh parsley adds aromatic contrast at the very end, cutting through the richness of the egg and sour cream mixture.
