Beef Marsala And Scalloped Potato

Whether  you essential a rib sticking meal made in proceedings, or you pauperization to ingest a meat and potatoes sort of crowd, this Beef Marsala and Scalloped Potato Casserole is ever a win! Console substance with an awing flavourful wound.

Penury to insert a meat and potatoes sort of foregather, this Boeuf Marsala and Scalloped Spud Casserole is always a win! keviniscooking.comSave

This Meat Marsala and Scalloped Murphy Casserole uses brunette, stuff beef in a delicacy, delicious marsala alcohol sauce all layered with cheddar cheese and flaky scalloped potatoes.

If you requirement a meal in minutes then this is for you. Prefab with items I'm careful most of you know on mitt and easygoing enough to put unitedly, it's a human when nobble on clip and wanting a tasty meal.

INGGREDIENTS

• 1 lb ground beef
• 1 medium brown onion chopped
• 1 tbsp olive oil
• pinch of kosher salt
• pinch of ground black pepper
• 1 tsp garlic powder
• 2 tbsp flour
• 1/2 cup sweet marsala wine (See Note 1)
• 1/2 cup beef broth
• 1/2 cup cheddar cheese shredded
• 1 4.7 oz box of scalloped potatoes (See Note 2)
• 1/3 cup milk
• 2 cups boiling water
• 1 tbsp butter
• parsley for garnish chopped

INSTRUCTION

1. Preheat oven to 450°F. In a large skillet over medium high heat add the oil and sauté the onion for 3 minutes. Add the ground beef, salt, pepper and garlic powder. Break up the ground beef with a spoon and brown for several minutes.
2. Deglaze the pan with the marsala wine and reduce to half. Sprinkle the flour on top of meat and stir. Cook for 2 minutes and then add beef broth. Stir as sauce will thicken. Cook for 2 minutes.
3. Pour meat mixture into a 9x9" casserole dish (or 2 smaller individual ones as pictured) coated with cooking spray and add the cheddar cheese on top.
4. In a small bowl whisk together the milk, water, butter and sauce mix from scalloped potato box.
5. Sprinkle the scalloped potatoes on top of cheddar cheese and meat and evenly pour the milk mixture over all. Bake for 20 minutes uncovered or until top is golden brown and edges crispy. Allow to rest 10 minutes (sauce will thicken upon standing) and top with parsley for garnish (optional) and serve.

Tweet