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Looking for a ground beef casserole, aka Hackauflauf, that's just that extra bit special? Here's a yummy one that I make and that's why it's in my quick and easy dinner recipes collection.
Ground beef, cheese, and veggies. Yum!
What makes this so German? Well, at first I used to think that using curry was NOT AT ALL German. Boy, was I wrong.
Just because my Mutti never used it, didn't mean that Germans didn't use it. It just meant that it was a flavor I came to enjoy once I got to know my German friend, Heidi.
You'll find Heidi's recipes sprinkled throughout this website. AND, surprisingly, often with curry added.
Oma's Ground Beef Casserole with Veggies
1 small cauliflower, into bite-size pieces
½ lb broccoli, into bite-size pieces
1 medium onion, chopped
1 clove garlic, chopped
1 Tbsp butter
1 lb lean ground beef
1 tsp each curry powder, dried thyme, paprika
¼ lb lean bacon, cubed
1 Tbsp oil
1 Tbsp flour
1 cup milk
½ cup broth
¼ lb Emmentaler, grated (or more to taste!)
Preheat oven to 400°F.
Cook cauliflower and broccoli pieces in boiling salted water for about 5 minutes. Drain
In frying pan, brown chopped onion in butter. Add garlic. Add ground beef and continue browning, while stirring, until meat is nicely browned, crumbly, and cooked through.
Season with curry, thyme, paprika, salt, and pepper.
Place meat mixture into greased casserole dish.
Add cauliflower and broccoli over the meat.
In frying pan, brown bacon in oil. Sprinkle flour over and stir. Add milk and broth and continue cooking and stirring until sauce is creamy.
Add cheese to sauce and stir.
Pour sauce over meat/veggie mixture.
Back, uncovered, for about 30 minutes, until top is nicely golden brown.
Curry in Germany?
It wasn't until I visited Germany after an absence of over 50 years that I realized how much curry was being used. Especially popular are the currywurst -- the traditional street food in Germany!
Well, this recipe uses curry as well as German Emmental cheese. This cheese is from the Allgäu region of southern Germany and is often called Bavarian Swiss cheese. I suppose you could use any other nice melting cheese in the sauce, but, personally, I think Emmental is best!
However, if I don't have Emmental in the house, I use a good old cheddar.
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Thinking of starting your own Handmade Business?
This Oma KNOWS you CAN do it.
How do I know?
Well, if I can do it, anyone can.
I've even figured out how I can help you.
I've teamed up with my own business coach, Renae Christine (yes, do google her!), to bring you this free masterclass. After you watch it, ask me any questions and I'll gladly answer them.
Don't hesitate. I'm not sure how long Renae will keep this free masterclass available.
PS: Yes, Renae really is as amazing as all the reviews say.
PPS: Yes, the course is for handmade items, but I've used it successfully for my cookbooks. I know others are using her methods for services, direct sales ,and even a local ice cream bar & grill that's constantly selling out. You've nothing to lose by taking a look.
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Oma's Cookbooks (downloadable & print)
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Want nutritional information for a recipe?
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It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
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Words to the Wise
"It is poor judgment to guarantee another person's debt, or put up security for a friend."
As a German-American that is a bit culinarily challenged, this book is a true blessing!
What makes this book extra wonderful is that the recipes are separated by region.
German food is more complex than bratwurst, sauerkraut and pretzels!
This classic cookbook (German Meals at Oma's) has not only a variety of different recipes, but also key notes to help even those with little experience in the kitchen learn to make excellent German cuisine.
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