From the Same Latitude as Other Pinot Noir Powerhouses: The 2017 Macedon Pinot Noir Matches Two Meaty Dinners #WinePW
- Camilla from Culinary Adventures with Camilla posts From the Same Latitude as Other Pinot Noir Powerhouses: The 2017 Macedon Pinot Noir Matches Two Meaty Dinners.
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Ingredients makes a 9-inch square casserole pan
- 3 pounds potatoes, scrubbed and dried (I used organic Yukon golds)
- 1 to 2 Tablespoons olive oil
- 1 cup onions (use whatever you have, I used some Spring onions with some of the greens)
- 1 pound ground beef
- 1 cup tomato sauce
- 1/2 cup red wine
- 1 teaspoon smoked paprika
- freshly ground salt
- freshly ground pepper
- 4 eggs
- 1 cup milk
- 1 cup sour cream or yogurt
- Also needed: baking dish, butter or oil for the pan
Preheat oven to 375 degrees Fahrenheit. Butter or grease baking dish.
In a large skillet, heat olive oil over medium heat. Add the onions and cook for 2 to 3 minutes until they begin to soften. Add in the ground beef and cook until browned. Use a wooden spoon to break up the clumps as it cooks. Stir in the tomato sauce, red wine, and smoked paprika. Simmer until the sauce thickens. Adjust seasoning with salt and pepper to taste.
Layer one-third of the sliced potatoes on the bottom of a baking dish. Sprinkle with salt and pepper. Spoon in half of the ground beef mixture and spread evening over the potatoes.
Arrange another layer of potato slices over beef. Add remaining beef mixture and top with the final layer of potatoes. Set aside.
In a medium mixing bowl, whisk together the eggs, milk, and yogurt or sour cream. Add in some salt and pepper and pour the mixture over the potatoes.
Bake in the preheated oven until potatoes are tender and top is golden brown, approximately 50 minutes. You can broil to crisp the top further, if desired.
Let stand for 10 minutes before slicing and serving. I served this with a crisp green salad on the side. Delicious.
Many thanks to Andrea for picking such an intriguing topic. The #WinePW bloggers will return next month with Middle Eastern food and wine pairings with Wendy of A Day in the Life on the Farm leading the charge. Stay tuned.