Mama Deb (mamadeb) wrote,
Mama Deb
mamadeb

Purim Casserole (Meat)

Ashkenazi Orthodox Jews have a saying that is translated as "There is no celebration without meat and wine." It's not a law, it's a custom, and clearly if you do not like either, that would tend to put a damper on the celebration instead of enhancing it. But the saying remains.

As the Purim seudah is a celebratory meal (you know. "They tried to kill us. They failed. Let's eat!" - pretty much the meaning of Purim), we decided it needed meat. But as it had to be eaten no later than midday, the normal yom tov style meal would be a bit much, especially with Shabbat that night. Also, as we were making it at home but taking it somewhere else, it had to be easily transportable.

And, you know. I've been wanting to try a breakfast style casserole since I first read about them.

So. This is a recipe designed to be expanded or contracted according to the number of people served. I made enough for ten, but I'll give the recipe for four.



4 medium red potatoes
1 pound of ground beef
1 red pepper
1 medium onion
2 cloves garlic
4 eggs
1/2 cup soy milk
Oil
Red pepper flakes
Freshly ground pepper
Oregano
Paprika
(Salt)

Preheat oven to 350°

1. Brown the ground beef in large skillet. Add pepper flakes, ground pepper and oregano. If making with non-kosher meat, add salt. When brown, remove from pan and drain grease.

2. Finely dice red pepper, onion and garlic. Heat oil in same skillet, and cook red pepper and onion until soft and onion is translucent. Part way through, add garlic. Also add the same spices as in the ground beef.

3. Wash and peel (if desired) potatoes, and slice very thinly. Combine with the other ingredients in large casserole.

4. Beat eggs and soy milk together, add fresh pepper (and salt for non-kosher meat) and pour over the mixture in the casserole, stirring to combine. Bake for at least one hour, until eggs are set and potatoes are cooked.

Sprinkle with paprika before serving.

NOTES:
1. I used one medium potato, 1 1/4lb meat and one egg per person. I didn't measure the soy milk - this is a guess. Don't increase the onion and red pepper unless you double the recipe.

2. I used a combination of ground chuck and ground skirt steak, which gave me a nice meat/fat ration.

3. If I were to make this recipe dairy, I'd reduce the eggs by 1/4, add 1/2 lb grated cheese, and use vegetarian soy breakfast links instead of the ground beef. It can't be made vegan, but it can be made dairy free by using a ground meat substitute.

4. I was originally going to use kosher garlic kielbasa but one of my guests can't have nitrates. I might still do this at home.

5. When I more than doubled the recipe, it took 90 minutes to cook. Plan accordingly.
Tags: food, recipe
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