Serbian beef hot pot

    1 hour 25 min

    My boyfriend lived in Serbia for 3 years and I wanted to recreate a dish he talked about enjoyed so much. It's like a hot pot but has more spices and different vegetables. Great with a glass of red wine!

    545 people made this

    Serves: 4 

    • 450g beef mince
    • 1 tablespoon olive oil
    • 1 green pepper, chopped
    • 1 onion, chopped
    • 1 carrot, grated
    • 2 celery sticks, chopped
    • 1/2 tablespoon paprika
    • 1/2 teaspoon salt
    • 3/4 teaspoon fresh black pepper
    • 1/4 teaspoon cayenne pepper
    • 1 pinch ground cinnamon
    • 1 pinch ground cloves
    • 4 tablespoons water
    • 2 or 3 tablespoons red wine
    • 1 beef stock cube
    • 2 tablespoons cream
    • 2 potatoes, peeled and sliced

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Preheat oven to 200 C / Gas 6. Lightly grease a casserole dish or casserole pot.
    2. In a frying pan over medium heat, brown the mince, then remove from frying pan, reserving juices, and set aside. Add the olive oil into the pan, and cook the green pepper, onion, carrot and celery until tender.
    3. Return beef to the frying pan, and season with paprika, salt, black pepper, cayenne pepper, cinnamon and cloves. Stir in the water and red wine until heated through. Dissolve the beef stock cube into the mixture. Remove frying pan from heat, and mix in the cream.
    4. Layer the bottom of the casserole with enough potato slices to cover. Place the beef and vegetable mixture over the potatoes, and top with remaining potatoes.
    5. Cook, covered, 45 minutes in the preheated oven, or until the potatoes are tender and golden in colour.

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    Reviews in English (538)


    Really nice!  -  16 Jan 2016


    Being from former Yugoslavia myself, I can tell you that you are on the right track with this dish - it's called a mussaka. Anyway, what you are missing is a layer of potatoes in the middle. The original dish is layered so that you first put a layer of potatoes on the bottom, than a layer of meat, a layer of potatoes in the middle, than another layer of meat, than top it off with another layer of potatoes. Otherwise, the dish would be too heavy on the meat side. Also, there is an allspice that is greatly used in that region, which adds a specific taste to the original dish. The spice is called "vegeta" and you can find it in many international markets. If you make it without that spice, make sure to add some spices to the potatoes before you layer them. I usually add salt, pepper, paprika and some parsley. Enjoy!  -  10 Jun 2011  (Review from Allrecipes US | Canada)


    The taste of the meat/veggie mixture alone merits 5 stars definitely...but there was something starchy lacking in this dish. Despite layering the potatos on top & bottom, there was still an overabundance of meat. (While we all like meat, we ended up having to heat up so leftover rice to accompany the dish.) Some nice ideas might be to serve it with egg noodles, rice or to use MUCH more potato (and perhaps mix the potatos in with the meat prior to baking?) On a separate note, I would definitely recommend including the ground cloves. I'm not a huge "clove" fan either, but I used it anyway and the result was fantastic! (If you are still wary, try a dash instead of a me, your taste buds will thank you.) Again, a thoroughly tasty dish which everyone loved...just lacking some starch accompaniment.  -  20 Jan 2005  (Review from Allrecipes US | Canada)