Hidden ground beef

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By

@lucianammachado

View in original language

(Português)

30 min(s)

4 servings

Ingredients

• Potato | 6 unit(s)
• Sour Cream | 180 ml
• Ground beef (chop) | 300 g
• Yellow onion | 2 unit(s)
• Cream Cheese | 100 g
• Parmesan cheese | 100 g
• Butter | 2 tablespoon
• Salt and Garlic | 2 coffee spoon
• Green Smell |  to taste
• Oil | 2 tablespoon

Recipe

1. Peel the potatoes and put them to cook; After the potatoes are cooked, pass through the ricer; Chop the onion into very small pieces; In a pan put the oil, fry the onion, add 1 spoon of salt with garlic, mix and let it fry for 1 minute; Add the meat and sauté until it starts to fry and the liquid from the meat dries up (leaving the meat moist). Add the green smell, mix well and reserve.
2. In a pan put the butter and let it melt; Add 1 tablespoon of salt and garlic and fry a little in butter; Pour the squeezed potato into the pan and stir well to evenly season the whole potato; Add the cream and mix until you get a puree.
3. Grease a whole refractory pyrex. 1st Layer: Add half of the puree; 2nd Layer: Dump all the meat; 3rd Layer: Spread all the curd evenly over the ground beef; 4th Layer: Pour the rest of the puree; Finally, place the grated Parmesan cheese over the puree and bake in a pre-heated oven at 180° until the cheese is browned and golden. Serve hot.

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