Make midweek mealtimes a breeze with this quick and spicy beef casserole. Serve with rice or mashed potatoes.
Make the rice by heating a large pan with olive oil, sweat the onion for 1-2 minutes then add the bay leaf thyme, rice, fennel seeds and nutmeg. Stir well then add the water or stock.
Cover the pan with crumpled greaseproof paper cook in the oven at 180°C for about 20-30 minutes or until the stock has been absorbed into the rice.
Meanwhile, in a hot pan sauté the beef in the olive oil. Add the bay leaves and thyme. Cook over a moderate/high heat for 2 minutes to seal then add a splash Tabasco sauce and the capers.
Remove the beef from the pan and allow to rest.
In the same add more oil, mushrooms, a splash of stock, crushed garlic, gherkins, tomato puree, and sugar. Return the beef to the pan along with a squeeze of lemon juice and the cream. Season to taste then stir in the fresh herbs. To serve place spoonfuls of rice onto hot serving plates and top with the beef mixture.
Nutritional analysis per serving (5 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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