Oriental Beef Casserole

 Easy Salmagundi

 

Oriental Beef Casserole

Ingredients :
  • 1 pound ground round
    		•
  • 1 cup chopped onion
    		•
  • 1/2 cup chopped celery
    		•
  • 1 (8 oz) can whole water chestnuts, un drained
    		•
  • 1 (4 oz) can whole mushroom,
    un drained
    		•
  • 2/3 cup uncooked brown rice
    		•
  • 1/3 cup low sodium soy sauce
    		•
  • 1/2 teaspoon pepper
    		•
  • 1/4 teaspoon salt
    		•   

    Directions :
    Combine ground round, onion, and celery in a large skillet. Cook over medium heat, stirring constantly, until meat is browned and vegetables are tender. Drain mixture on paper towels. Transfer to a large bowl, and set aside. Drain water chestnuts and mushrooms, reserving liquid. Add water to drained liquid to yield 2 cups. Chop water chestnuts, and mushrooms to meat mixture in bowl. Stir in rice and remaining ingredients. Spoon into a 2 quart casserole. Cover and bake at 350 degrees for 1 hour or until all liquid is absorbed


    Easy Salmagundi

    Ingredients :
  • 3/4 pound ground round
    		•
  • 1 cup chopped onion
    		•
  • 1/2 cup chopped green pepper
    		•
  • 2 (8 oz) cans tomato sauce
    		•
  • 2 cups water
    		•
  • 3/4 cup uncooked brown rice
    		•
  • 2 teaspoons chili powder
    		•
  • 1/2 teaspoon salt
    		•
  • 1/4 teaspoon pepper
    		•
  • 1 (12 oz) can whole kernel corn,
    un drained
    		•

    Directions :
    Place ground round in a Dutch oven; cook over medium heat, stirring constantly, until lightly browned. Add onion and green pepper, and continue to cook until vegetables are tender, stirring occasionally. Add tomato sauce and water to Dutch oven and bring to a boil. Stir in brown rice, chili powder, salt, and pepper. Reduce heat, cover and simmer for 50 minutes. Stir in corn and additional water, if needed. Cover and cook an additional 10 minutes or until rice is done.