Hearty Hungarian Sauerkraut, Minced Beef, and Salami Layered Casserole

1.Prepare the Potatoes and Eggs: Place the peeled potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender (about 20-25 minutes). Simultaneously, hard-boil the eggs (about 10 minutes). Once cooked, drain the potatoes and let them cool slightly. Peel and slice both the potatoes and the hard-boiled eggs into 5 mm thick rounds.

2.Preheat the oven to 190°C (375°F).

3.Brown the Beef and Cook Aromatics: Heat the oil or lard in a large pan over medium-high heat. Add the minced beef and break it up with a spoon. Cook until the beef is browned throughout. Drain off any excess fat.

4.Build the Filling Base: Add the chopped onion to the beef mixture and sauté until translucent, about 5-7 minutes. Add the minced garlic and the sliced salami and cook for 1 minute until fragrant.

5.Add Paprika and Sauerkraut: Remove the pan from the heat and stir in the sweet paprika powder and hot paprika paste quickly to prevent burning. Immediately add the drained sauerkraut, black pepper, and 1/2 cup of water or stock. Stir well to combine and cook over low heat for 5 minutes, allowing the flavors to meld.

6.Prepare the Baking Dish: Lightly grease a 9x13 inch (23x33 cm) casserole dish.

7.Assemble the Casserole: Create the first layer by arranging half of the sliced potatoes evenly across the bottom of the dish. Season lightly with salt and pepper. Spread half of the sauerkraut and beef mixture evenly over the potatoes.

8.Add the Cream and Egg Layer: Dollop half of the crème fraîche over the sauerkraut layer and spread it gently. Arrange all of the sliced hard-boiled eggs neatly over the crème fraîche.

9.Complete the Layers: Top the eggs with the remaining sauerkraut and beef mixture. Finish the casserole by arranging the remaining sliced potatoes over the top. Spread the remaining crème fraîche evenly over the final potato layer.

10.Bake the Casserole: Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is bubbling hot throughout. Let the casserole rest for 10 minutes before slicing and serving.