Baked Meat and Potato Casserole

Húsos Burgonyakéreg

Preparation info

    • Difficulty

      Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 1 pound leftover roast pork or veal, or a mixture, ground
  • 1 egg
  • 1 tables

Method

  1. To make a good winter luncheon dish or a more interesting garnish, butter a small baking pan or ovenproof casserole. Line it with half of the potato mixture.
  2. Mix the ground meat with egg, tomato purée, sour cream, pepper, and salt to taste. Pat meat mixture on top of potato layer. Cover meat with remaining potato mixture.