Meat Casserole

Ingredients

• 600 gBeef
• 40 gButter
• 100 gBread
• 300 mlMilk
• 7 pcsEgg
• 15 gFlour
• 2 gLemon zest
• 0.5 gNutmeg
• 6 gSalt
• 1 gPepper

Instructions

1. 1

   Preparation

   • Preheat the oven to 200 °C (conventional). Grease a casserole dish (about 20 x 20 cm) with butter.
   • Finely chop the cooked roast beef or pass it briefly through a grinder.
   • Melt butter in a pan over medium heat and quickly sweat the chopped meat just to warm it. Remove from heat and let cool slightly.
   • Whisk 4 eggs with salt and pepper and cook in a nonstick pan to a soft scrambled egg, still slightly moist. Let cool.
   • Soak the white bread in 100 ml milk and squeeze out the excess milk.
   • In a large bowl combine the warm meat, the soft scrambled eggs, the squeezed bread, 2 raw eggs, lemon zest and grated nutmeg and season with salt and pepper. Stir until the scrambled-egg pieces are no longer visible.
   • Whisk flour with 200 ml milk and (optional) 1 beaten egg until smooth. Pour the meat mixture into the prepared dish and pour the milk/flour mixture evenly over it.
   • Bake in the preheated oven for 30–35 minutes until the top is golden and the casserole is set. Let rest 5 minutes before serving.
   • Tip: Replace lemon zest with finely diced onions browned in butter if you prefer. Serve with a robust gravy or a creamy herring sauce, or enjoy plain.