Prep 20 mins
Cook 1 hr 10 mins
I took out beef mince for dinner tonight, but had no idea what I was going to do with it. Here's what I came up with.
- 453.59 g lean ground beef
- 1 garlic clove, grated
- salt and pepper, to taste
- 1 onion, chopped
- 1 bell pepper, chopped
- 5 large mushrooms, sliced
- 400 g can chopped tomatoes
- 14.79 ml tomato paste (puree)
- 14.79 ml Worcestershire sauce
- 4.92 ml red chili pepper, finely minced
- 9.85 ml brown sugar
- 118.29 ml red wine (beef stock may also be used)
- 59.14 ml cheddar cheese, grated
- 473.18 ml cooked rice
- In a large oven-proof fry pan (I use cast iron), brown the beef until no longer pink, about 8-10 minutes. If the beef is really lean, add a little oil to the pan so it doesn't stick.
- Stir in the grated garlic, salt and pepper.
- Remove beef with a slotted spoon to a bowl and set aside. Do not drain the pan.
- Add the onion and pepper to the pan and saute until onion becomes translucent, about 5 minutes. Add mushrooms and continue to cook another 5-7 minutes.
- In the meantime, mix together the chopped tomatoes, tomato paste, Worcestershire sauce, chili pepper, brown sugar and wine.
- Return the meat to the pan and mix thoroughly.
- Add the tomato mixture and stir to combine.
- Lower heat and let simmer for 5-10 minutes. If mixture seems dry, add some more wine.
- While mixture is simmering, preheat your oven to 190C/375°F.
- Put the pan in the oven and bake for 30-40 minutes.
- Sprinkle the cheese over top and return to oven for a further 5-10 minutes until cheese melts and starts to turn golden.
- Remove from oven and let sit 5 minutes.
- Serve over rice.
I made this as directed, using a fresh red (spicy) pepper. We thought it was bland, but this is a good starting point for adding more flavor. I will add another garlic clove next time, will add 1/8-1/4 tsp red pepper flakes and possibly add some cumin. I don't like my food too spicy, but this will kick it up a notch.
YUMMY and SATISFYING. I used garlic salt, white onion, green bell pepper, crushed red chile flakes, brown sugar Splenda, beef bouillion, water, and about 2 tbsp of red wine, 2% cheddar and cooked brown rice mixed in. I did drain the grease and cooked the onion and bell pepper with the beef. I had to pour this into my 13x9 casserole because I didn't have an oven proof pan. This tasted a little like sweet stuffed bell peppers. I think the cheese could be left off as it's hardly noticeable but we did enjoy this with sour cream. Very nice recipe and very adaptable! Made for Photo tag.