Vegetable Beef Bake
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 750 grams beef, cut into 1 inch cubes, (1½ lb)
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 teaspoons paprika
- 1½ teaspoons chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 can diced tomatoes, (15 oz / 425 g / 2 cups)
- 1 cup carrot, cut into 2 inch strips
- 1 cup water
- 4 medium onions, quartered
- 1 cup celery, sliced
- 1½ cups dry Penne pasta
Instructions
- Heat the oil in a large non stick pan, when hot, brown the beef.
- In a small bowl, mix together the flour, paprika, chili powder, salt, and pepper. Sprinkle over the meat and stir it in.
- Stir in tomatoes and carrot, cover and simmer for 30 minutes on low heat.
- Preheat your oven to 180° C (350° F), get out a 2 quart casserole.
- Stir in the water, onions, celery, and pasta. Bring to a boil.
- Carefully pour into the casserole.
- Cover and bake for 1 hour or until the vegetables are tender and the beef is tender.
- Serve with sides of your choice, enjoy.
Notes
Fair cost per serving, depending on where you source the beef.
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