Beef Corn Casserole
Yield
1 potPrep
30 minCook
60 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
vegetable oil
|
|
| 18 | ounces |
beef roast
not to lean |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 2 | each |
onions
|
|
| 2 | teaspoons |
paprika
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
green bell peppers
|
|
| 9 | ounces |
carrots
|
|
| 1 | each |
leeks
|
*
|
| 2 | quarts |
beef stock
clear |
*
|
| 2 | cups |
rice
|
|
| 2 | cans |
corn
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | bunch |
parsley leaves
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
vegetable oil
|
|
| 520.2 | ml/g |
beef roast
not to lean |
|
| 1 | cloves |
garlic
peeled and minced |
|
| 2 | each |
onions
|
|
| 1E+1 | ml |
paprika
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
green bell peppers
|
|
| 260.1 | ml/g |
carrots
|
|
| 1 | each |
leeks
|
*
|
| 2 | quarts |
beef stock
clear |
*
|
| 473 | ml |
rice
|
|
| 2 | cans |
corn
|
*
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
black pepper
|
|
| 1 | bunch |
parsley leaves
chopped fresh |
|
Directions
Let the oil get hot in a big pot; cut the meat into cubes and brown in the oil for about 20 minutes.
In the meantime; peel onion and clove and chopped finely.
Clean the leek, carrots and the peppers and dice finely.
Add the vegetables to meat and sauté shortly and pour in the broth.
Let come to a boil, and add the rice and let it all simmer 20 minutes.
- Add the corn and let simmer for another 10 minutes.
Season to taste and add the parsley.
Serve with a hearty bread.
