Beef casserole

When I get tired of a purchased sausage, I always remember a wonderful recipe for a beef casserole from my chef friend. I've already gotten the hang of cooking it so that it turns out no worse than hers, and this is a huge achievement. Everyone who tries the food she has prepared cannot tear themselves away from the plate, so silence always reigns at her table and conversations are enlivened only by tea with an amazing cake. You will certainly be able to cook this luxurious dish, since the beef casserole is prepared amazingly simply. First, I mix the onion and celery in a blender until they are completely homogeneous. carrot with bread crumbs and a squirrel. In a deep bowl, I knead minced meat with vegetable mass, a teaspoon of salt and a gram of ground black pepper. I form something resembling a loaf of bread and put it on an oven tray lined with baking foil. With a half of tomato sauce, I lubricate the meat loaf on top. I put it in a preheated oven to 230 C, reduce the temperature to 200 C and bake for about half an hour. Then I take it out, lubricate the top of the "loaf" with the remnants of tomato sauce and send it back to the oven for about fifty minutes. The beef casserole is ready, you can eat it hot, or you can wait until it cools down, at the same time to educate the will a little, because it is so fragrant that it rarely waits for room temperature and is eaten most often right from the heat-from the heat.