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Steak-Rice Casserole
Ingredients:
2 lbs. flank steak
2 Tbs. oil
1 clove garlic, minced
2 Tbs. minced onion
1 sm. lemon, thinly sliced
4 whole cloves
2 beef bouillon cubes
1 c. water
2 2/3 c. instant rice
1/2 c. stuffed olives
2 lg. tomatoes, thickly sliced
2 lbs. flank steak
2 Tbs. oil
1 clove garlic, minced
2 Tbs. minced onion
1 sm. lemon, thinly sliced
4 whole cloves
2 beef bouillon cubes
1 c. water
2 2/3 c. instant rice
1/2 c. stuffed olives
2 lg. tomatoes, thickly sliced
Directions:
Score steak in diamonds; brown on both sides in oil in a Dutch oven. Add garlic, onions, lemon slices, cloves, bouillon cubes and water. Cover and simmer 1-2 hours. Strain liquid; add water to make 3 cups. Bring to a boil and stir in rice. Cover and remove from heat; let stand 13 minutes. Pour into a 3 qt. casserole. Toss with olives.Tuck steak into rice; top with tomato slices. Cover and refrigerate. Bake 45 minutes at 350. Season to taste.
Makes 6 Servings
Score steak in diamonds; brown on both sides in oil in a Dutch oven. Add garlic, onions, lemon slices, cloves, bouillon cubes and water. Cover and simmer 1-2 hours. Strain liquid; add water to make 3 cups. Bring to a boil and stir in rice. Cover and remove from heat; let stand 13 minutes. Pour into a 3 qt. casserole. Toss with olives.Tuck steak into rice; top with tomato slices. Cover and refrigerate. Bake 45 minutes at 350. Season to taste.
Makes 6 Servings
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