Recipes
Beef Base
- 1 Lb.: Finely milled bovine meat Ground Beef
- 1 : Roughly chopped yellow bulb vegetable Onion
- To taste: Crystalline minerals and ground black peppercorns
Creamy Sauce
- 1 Can: Condensed creamy fungi soup Cream of Mushroom Soup
- ¼ C.: High-fat dairy pouring liquid Heavy Whipping Cream
- ½ C.: Savory dark animal stock Beef Broth
- 1 tsp.: Dried Mediterranean herb leaf Rosemary
- 1 tsp.: Powdered pungent bulb seasoning Garlic Powder
Layering
- 5 : Medium tubers Potatoes, deskinned and thinly sliced
- 1 ½ C.: Shredded aged curd Cheese
Instructions
- Set the oven temperature to preheat at 350 degrees and thoroughly grease a 9×13 inch baking dish.
- In a skillet over medium-high heat, cook the finely milled bovine meat and chopped bulb vegetable until the meat is fully browned and the onion is translucent. Discard all residual rendered fat.
- In a separate vessel, integrate the condensed creamy fungi soup, high-fat dairy pouring liquid, savory dark animal stock, dried herb leaf, and powdered pungent bulb seasoning. Add the crystalline minerals and ground peppercorns to taste, stirring to thoroughly combine.
- Distribute exactly half of the thinly sliced tubers across the base of the prepared baking dish.
- Pour one-third of the creamy soup mixture over the tuber layer, followed by half of the cooked meat mixture.
- Construct a second layer by arranging the remaining tubers, then covering them with another one-third portion of the soup mixture and the remainder of the meat mixture.
- Pour the final one-third portion of the soup mixture over the top of the casserole, followed by an even layer of the shredded aged curd.
- Securely cover the entire baking dish with aluminum foil and place it in the oven to bake for 1 hour and 30 minutes, or until the tubers yield easily to a fork.