Mushroom and Potato Gratin (Seene ja kartuligratääni) Estonian

Mushroom and Potato Gratin (Seene ja kartuligratääni) Estonian

Estonian Casserole of layered potato and mushrooms

Recipe By     :Ellen M. Ennis Davis
Source: "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6  
Cuisine:  "Vegetable Entrees"
Categories    : International, Estonian, Gluten Free

  6         Potatoes -- cooked, thinly sliced
  2         Cups  Mushrooms -- sliced
  2         Tablespoon  butter -- (2 to 3)
  1         Leek -- thinly sliced
  1         Cup  Cheddar Cheese, Shredded
  1 1/4   Cups  Single Cream
             Salt and Black Pepper to Taste
  1         Tablespoon  Dill weed -- finely chopped

Preheat oven to 350°F

Melt butter in a skillet on a medium heat, add mushrooms and cook until
golden.

Grease a large oven dish, layer half of the potatoes at the bottom. Cover with fried mushrooms, then top with the rest of the potatoes. Season with salt, pepper and dill weed, then sprinkle with grated cheese and finally pour the cream over.

Bake for about 30 minutes, until the cream is bubbly and the cheese is
golden brown.
Source:

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Per Serving : 222 Calories; 10g Fat (40.9% calories from fat); 8g Protein; 26g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 168mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 1 1/2 Fat.

Beetroot and Ground Beef in Sauce (hakklihakaste Peedi Ja Kapparitega) Estonian

Beetroot and Ground Beef in Sauce (hakklihakaste Peedi Ja Kapparitega)

A delicious sweet and sour Estonian dish reminiscent of North American Sloppy Joe

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    Cuisine:  "Protein Entrees"
Categories    : Gluten Free, Ground Beef, Estonian, International

  1        Pound  Ground Beef, 95% Lean
  2        Tablespoons  Oil
  1        Onion -- chopped
  1/2     Cup  Pickled Beets
  1        Tablespoon Pickle Relish
  2        Tablespoons  Cornstarch
  1        Teaspoon  Grainy Mustard
  1        Cup  Low Sodium Beef Broth
  1        Cup  Sour Cream
            Salt and Pepper to Paste
  1        Tablespoon  Dill weed
  4        Tablespoons  Parsley -- chopped

Heat oil in a deep skillet

Add the onions and ground beef, saute until browned

Grate the beets  and add to the ground beef and cook through both.

Make a slurry of the cornstarch and beef broth, add to meat mixture stir
and simmer until thickened

Add sour cream, mustard, relish and dill, let the sauce simmer.

Mix starch with the water and the boiling sauce. Season with salt, pepper
and fresh chopped parsley.


Serving Ideas : Serve with vegetable potatoes and dark sour bread
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Per Serving : 530 Calories; 22g Fat (61.4% calories from fat); 16g Protein; 14g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 171mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.