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–+ servings

Vegetable Beef Bake

Adapted from a recipe in the Casserole Cook Book, page 14.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

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.