Beef and Veal: Beef and Veal Casseroles: One Pan Dinner (NOTE: DO NOT MAKE VISIBLE - DUPLICATE, SO MERGED WITH ONE PAN II)

Perfect for a quick and easy meal, this savory dish is just like the one mom used to make.

Author: CalorieKing
Date: December 27, 2012

Serves: 6 person(s)
Yield: 6 x 1 cup servings

Preparation Time: 20 mins
Cooking Time: 35 mins

Ingredients:

2 cup water
1 bay leaf
1 beef stock cube
1 clove garlic, crushed
1/2 tsp dried tarragon
1/2 tsp dried thyme
100 g brown rice, uncooked
1 Tbsp parsley, finely chopped
2 Tbsp tomato paste
200 g cabbage, finely shredded
1 Tbsp polyunsaturated oil
2 carrots, shredded
500.00 g lean ground beef
1 onion, large, finely sliced
3 Tbsp shallots or chives, finely chopped

Directions:

Shred cabbage and carrots; put to one side.

Place oil in a large skillet and stir-fry garlic and onion over low heat until golden. Add beef and stir-fry until brown. Season with beef cube, bay leaf, thyme, tarragon, parsley, and chives. Add rice, water and tomato paste.

Reduce heat, cover and simmer over low heat for 30 minutes.

Add cabbage and carrots to rice and stir fry just to mix and slightly soften. Serve immediately.

Microwave Directions:

Heat a large microwave browning dish to directions.

Add oil, garlic and onion. Cover and cook 2 minutes on HIGH. Add beef, cover and brown, stirring occasionally for 5 minutes on HIGH. Season with beef cube and herbs. Stir in rice, water and tomato paste.

Cover and cook on MEDIUM HIGH for 30 minutes.

Stir in cabbage and carrot. Cover again and cook on MEDIUM HIGH for 5 minutes more.

Serve immediately or refrigerate and reheat later.

(Note: If reheating, omit last 5 minutes of cooking so vegetables don't become soggy. Reheating time may need to be increased to 10 minutes if chilled.)