Is there something I love especially now in the fall and towards the winter, is a good casserole. It is so delicious to eat, but also to serve both to family and guests.This is one of my favorite casserole dishes, it doesn’t take too long but it is just delicious to eat, the tender steak that melts in your mouth. And the rice is absolutely heavenly next to this casserole dish here.
- 750 grams / 1.65 pounds of beef
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon red bell pepper powder
- 1 tablespoon of parsley powder
- 1 spring onion
- 2 sweet peppers
- 3 chilli peppers
- 2 carrots
- 8 cherry tomatoes
- 3 basil leaves
- 3 deciliters / 1.2 cup water
- 1 tablespoon of corn flour
- 4.5 deciliters / 1.9 cup rice
- 9 deciliters / 3.8 cup water
What you do:
You divide the steak into medium sized pieces, add some olive oil and add the steak pieces in a boiler, then add the spice, you can add more spice than I have imagined if you want it.
Mix it together. Fine cut spring onion, sweet peppers, chilli peppers and carrots. Divide the cherry tomatoes into four. Put everything in the boiler with the beef, then add the basil leaves. The casserole should be cooked slowly for 45 minutes. 5 minutes before the casserole is done, take half a glass of water and mix with 1 tablespoon of corn flour, cook it in medium heat, that helps you get thicker casserole dish.
The rice you cook in medium heat, you do what is written in the rice box, is usually written recommended cooking time.
You can also see step by step how to progress in this dish in my Youtube channel, subscribe to me and you will receive an alarm when new video is out.