In a heavy ovenproof pot, layer a portion of the raw hamburger (break apart the hamburger into little pieces as you work) over the entire bottom.

Next add a layer of carrots and then a layer of potatoes.

Top each potato layer with salt and pepper and continue layering.

It’s better to have several thin layers than a few thick ones.

Be sure to end with a small amount of hamburger as the top layer.

Sprinkle paprika over the top and cover the pot with a tight-fitting lid.

Bake at 350° for at least an hour, or until carrots and potatoes are cooked through and tender.

You can also cook the Stonaflesch at 250° for 3-4 hours, but you’ll need to check occasionally to make sure the bottom doesn’t scorch.