Beef and Mushroom Casserole in Clay Pots

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Ingredients:
• 900g (2 lbs) beef, cut into chunks
• 500g (14 oz) mushrooms, any variety, sliced
• 1 medium onion, finely chopped
• 800g (1.75 lbs) baby potatoes, peeled
• 400g (1 2/3 cups) sour cream
• 200g (3/4 cup) water
• 1 tsp garlic powder
• Salt, to taste
• 300g (1 1/2 cups) shredded cheese (your choice)

Instructions:
1. Prepare the potatoes: Peel the baby potatoes. If they are small, leave them whole; if larger, cut them in halves or quarters for even cooking.
2. Cook the beef and onion: Heat a skillet over medium-high heat. Add a small amount of oil and sear the beef chunks with the chopped onion until the beef is golden brown and the onion is soft and translucent. Season with salt and pepper to taste. Remove from heat and set aside.
3. Sauté the mushrooms: In the same skillet, add the mushrooms and cook until they release their juices and turn golden. Salt and pepper to taste. Set aside.
4. Make the sauce: In a small bowl, combine sour cream, water, garlic powder, and a pinch of salt. Stir until smooth and well blended.
5. Assemble the pots:
• Divide the peeled potatoes evenly among the four clay pots, placing them at the bottom.
• Add the beef and onion mixture on top of the potatoes.
• Layer the sautéed mushrooms over the beef.
• Pour the sour cream sauce evenly into each pot, ensuring it covers all layers.
• Top with a portion of the shredded cheese, reserving a little for later.
6. Bake: Place the clay pots in a cold oven (see tips below). Set the oven to 190°C (375°F) and bake for 1 hour and 10 minutes.
7. Finish with a golden crust: After 1 hour and 10 minutes, remove the pots from the oven, uncover the lids, and sprinkle the remaining cheese over the top. Return the pots to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and golden.

Tips:
• Do not place clay pots in a preheated oven. The sudden temperature change can cause them to crack. Always start with a cold oven and let the pots heat gradually as the oven warms up.
• For a richer flavor, marinate the beef in olive oil, salt, and black pepper for 30 minutes before cooking.
• Let the casserole rest for 10 minutes after removing it from the oven to allow the flavors to meld and for safe serving.

Enjoy this comforting, rustic dish, perfect for family gatherings or cozy nights!