1/2 cup butter
1 tablespoon salt
3 tablespoons cider vinegar
2 stalks celery, finely chopped
1 pound lean ground beef
2 potatoes, thinly sliced
1/2 cup diced shallot
1/4 cup smoked paprika
salt and pepper to taste
In a 2 quart saucepan over low-temperature, melt butter and salt. Baste frequently with the butter.
Cook the potatoes, mixing until tender but still firm, about 20 minutes. When potatoes begin to soften, add parmesan, paprika, salt and pepper. Toss. When potatoes have practically reached all stages of baking, add remaining flour, stirring well after each addition. Return topped potato mixture to bread bowl and add extra water until mixture is covered. Cover oven and lower oven temperature to 400 degrees F (200 degrees C) for 20 to 25 minutes. Uncover and continue baking for another hour; butter will soften. Adjust oven rack to lowest when oven should reach 350 degrees F (175 degrees C) and should not stick. When bread turns firm, turn off oven and let sit for 15 to 20 minutes to cool completely. After removing foil, cool and slice. Any remaining baking crusts can be cut into 1-inch-thick slices.