Spanish casserole


Ingredients 17
Servings 6
Time

Ingredients

  • SAUCE
  • 125
    ml
    tomato sauce
  • 40
    ml
    soy sauce
  • 10
    ml
    curry powder
  • 10
    ml
    mixed dried herbs
  • 500
    ml
    water
  • MINCE
  • 2
    onions, sliced
  • 1
    large green pepper, cut into strips
  • oil for frying
  • 250
    g
    button mushrooms, halved
  • 3
    tomatoes, skinned and diced
  • 500
    g
    lean beef mince
  • 200
    g
    uncooked rice
  • 1
    large aubergine, cubed
  • salt and freshly ground black pepper
  • 2
    large potatoes, skinned and diced
 

Method

 
Place all the ingredients for the sauce in a saucepan and bring to the boil. Simmer for 10 minutes. Sauté the onion and green pepper in the oil until soft in a large black pot. Add the mushrooms and sauté until pale brown. Add the tomato and sauté until soft. Remove from the pot. Brown small quantities of the mince at a time and remove from the pot. Fry the rice until light brown. Return all the fried ingredients to the pot. Add the brinjal and season liberally with salt and pepper. Pour half the prepared sauce over the mince mixture and arrange the potato slices on top. Pour the rest of the sauce over the potatoes. Simmer for about 1 hour or until the potatoes and rice are done. Check frequently to ensure that there is sufficient liquid in the pot. Add more water if necessary. The dish should be ready once all the liquid has been absorbed. Stir as little as possible.
 

Read more on: beef
 

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