Mediterranean Beef and Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I have yet to try this one, but it is another one given to me on a recipe card. Sounds pretty good to me, so if someone else gets a chance to make this before I do, please let me know what you thought! Ingredients:
2 lbs round steaks, cut into 1 inch cubes (buy tenderized) |
2 tablespoons butter, melted |
1 (12 ounce) can tomato paste |
1/3 cup beef broth |
1/3 cup red wine |
1/4 cup red wine vinegar |
1/2 cup black olives (sliced) |
1 tablespoon light brown sugar |
2 garlic cloves, minced |
2 bay leaves (whole) |
1/4 cup raisins |
1/4 teaspoon cinnamon |
1/8 teaspoon ground cloves |
3 cups cooked rice |
Directions:
1. Preheat oven to 375 degrees.
2. Mix steak cubes and butter in a large bowl to cover steak with butter.
3. Arrange steak cubes in a large baking dish.
4. Mix together tomato paste, broth, wine and vinegar in mixing bowl.
5. Stir in olives, brown sugar and garlic.
6. Pour over steak cubes to coat.
7. Arrange bay leaves over beef mixture.
8. Sprinkle over with the raisins.
9. Then sprinkle over all with the cinnamon and ground cloves.
10. Cover tightly with foil.
11. Bake for 45 minutes.
12. Remove the bay leaves, and discard them.
13. Arrange the hot cooked rice on a large serving platter and spoon the meat and sauce over.
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