Ingredients:
ground beef, one pound
Chop one medium onion and finely slice three to four medium potatoes.
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Garnish with salt and pepper as desired.
1/4 cup of cheddar cheese, shredded
one 10.5-ounce can soup with cream of mushroom or chicken, reduced to a thick consistency
Half a cup of milk
half a cup of sour cream
For flavor, you may add optional dried herbs or paprika.
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PREPARATION:
Get everything ready by preheating the oven:
The oven should be preheated to 350°F, or 175°C.
If you want, you may peel the potatoes and then thinly slice them. Put aside.
To Prepare the Ground Beef:
The ground beef and onion should be cooked in a pan over medium heat until the meat is browned and the onion is tender. Remove any surplus of fat.
Add salt and pepper according to your preference.
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Get the Creamy Sauce Started:
Whip the sour cream, milk, and condensed soup together in a bowl until smooth.
Put the Casserole Together:
Split the sliced potatoes in half and arrange them in a greased 9×13 inch baking dish.
Coat the potatoes with half of the cooked ground meat.
Toss the potatoes and meat with half of the creamy sauce.
Pile on top of each other the leftover steak, potatoes, and sauce.
Add some shredded cheddar cheese and a pinch of paprika or dry herbs on top, if desired.
Put the dish in the prepared oven and bake it for 1 hour, covered with aluminum foil.
After 20 to 30 minutes without foil, the potatoes should be soft and the topping should be golden and bubbling.
To make serving the casserole simpler, let it cool for a few minutes so it can solidify and slice more easily.
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