This was dish #1 for the week, which I made Saturday night and stuck in the freezer in portions for later this week. Danny was hungry last night, so he had a taste and thought it was pretty good even though “it looked kind of plain”. It’s meat and potatoes, how do you want it to look?
The recipe comes from a cookbook that I inherited from my Bubbie Molly’s house. It was a gift from her neighbors who were both chefs and I am pretty sure she never used it. It is called “Jewish Cooking in America” by Joan Nathan and it is a compilation of stories and recipes and I remember loving the stories before I knew what to do with the recipes.
6 large potatoes
2 TBSP oil
1 large onion
2 cloves garlic
1 green pepper, chopped (skipped)
1 large tomato, chopped (used 2 plums, did not peel)
2 lbs ground beef (used turkey)
oregano to taste
salt and pepper, to taste
1/2 tsp cumin, or to taste
6 TBSP parve margarine (used Smart Balance Light)
2 hard boiled eggs, optional
1/2 c. pitted olives, optional
1/2 c. raisins, optional
1. Peel the potatoes and boil them, covered, about 25 minutes or until tender
2. Meanwhile, heat the oil and saute’ the onion, garlic, and pepper in a frying pan until the onion is translucent. Add the tomato, the ground beef, oregano, salt and pepper, and cumin, and cook until the beef is brown. Drain the fat off.
3. Drain the potatoes and mash them with 4 TBSP of the margarine and salt.
4. Stir in the eggs, olives, raisins, if using. Place the meat mixture in a 6 QT dish and cover with the potatoes. Sprinkle with paprika and dot with remaining margarine.
5. Bake, uncovered, in a 375F oven for about 20 minutes, or until golden.