Djuvec Serbian Casserole Recipe 415

DJUVEC - SERBIAN CASSEROLE RECIPE - (4.1/5)

Steps:

• Cut the tomatoes into slices. Chop the onions into about 1/4" pieces. Peel and cut the eggplant, green pepper and zucchini into medium size pieces. Mix the onions, eggplant, green pepper, zucchini and celery in a large bowl with the oil. Salt and pepper to taste. Take a casserole dish and layer the ingredients in this order. First place half of the sliced tomatoes. Top with 1/2 of the vegetable mixture. Add the the meat cut into bite size pieces. Then add the other half of the vegetables, the uncooked rice and top with the remainder of the tomato slices. Pour the water over the casserole. Cover and bake in a 350°F oven for 2 hours. Serve from the dish in which you prepared the djuvec. It can be re-heated . Enjoy!

SERBIAN GROUND BEEF, VEGGIE, AND POTATO BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
• In a skillet over medium heat, cook the beef until evenly brown. Remove beef from skillet, reserving juices, and set aside. Mix in the olive oil, and saute the green pepper, onion, carrot, and celery until tender.
• Return beef to the skillet, and season with paprika, salt, black pepper, red pepper, cinnamon, and cloves. Stir in the water and red wine until heated through. Dissolve the beef bouillon cube into the mixture. Remove skillet from heat, and mix in the half-and-half.
• Layer the bottom of the prepared casserole dish with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
• Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender.

SERBIAN PORK AND BEEF CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium heat. Brown ground beef, bacon, pork meat from hocks, and onions. Season with salt and pepper. Stir in sauerkraut and rice. Transfer contents to a casserole, and stir in chicken broth.
• Bake, uncovered, in a preheated oven until rice is cooked, about 30 to 45 minutes. Check liquid level periodically; add water if the casserole is drying out.