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Add a photoServings: 4
Ingredients
- 1 1/2 lb Antelope chuck grnd
- 4 Tbsp. Sweet butter
- 2 x Onions chopped
- 2 x Green bell peppers chopped
- 1/2 tsp Dry oregano
- 1/2 sm Bay leaf broken
- 1/2 tsp Soy sauce
- 4 lrg Potatoes peeled, and sliced 1/8-inch thick
- 1 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
- 2 1/2 c. Canned solid-pack peeled tomatoes
- 4 Tbsp. Salted butter
Directions
- Heat half of the sweet butter. Brown the meat and remove. Add in remaining sweet butter and saute/fry onions and green peppers till soft but not browned. Add in oregano, bay leaf, and soy sauce; blend in meat. Put potatoes and meat fold in alternating layers in a greased casserole. Season each layer with salt and pepper. Heat tomatoes with salted butter and pour over casserole. Cover and bake at 350 degrees for 1 1/2 to 2 hrs. (Can also be uncovered for the last 30 min, and topped with cottage cheese dusted with paprika or possibly grated Parmesan cheese.)
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 4 servings | |
| Calories 449 | |
| Calories from Fat 206 | 46% |
| Total Fat 23.47g | 29% |
| Saturated Fat 14.74g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 802mg | 33% |
| Potassium 1336mg | 38% |
| Total Carbs 55.76g | 15% |
| Dietary Fiber 7.9g | 26% |
| Sugars 5.46g | 4% |
| Protein 6.89g | 11% |
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