Peppercash Casserole
salad oil
1-1/2 lb. beef cubes, cut into 1-1/4-inch chunks
2 large onions
1 12-oz. pkg. mushrooms
2 tbsp paprika
1 tbsp all-purpose flour
1-1/4 tsp salt
1/2 c. reduced fat sour cream
1 c. brown rice
2 tbsp chopped parsley
In 4-5 quart Dutch oven over medium-high heat, in 1 tablespoon hot
salad oil cook beef cubes, half at a time, until meat is well browned.
Remove them to bowl as they brown. Meanwhile, thinly slice onions. Cut
each mushroom in half if large.
In drippings remaining in Dutch oven and 1 tablespoon salad oil cook
onions and mushrooms until lightly browned. Stir in paprika. Cook 1
minute.
Mix flour and 1-1/2 cups water. Stir into onion mixture with salt.
Return meat to Dutch oven. Over high heat, heat to boiling. Cover
Dutch oven and bake in dg350 oven 1-1/4 hours or until meat is fork
tender. Stir once, halfway through baking time. Or you can transfer to
a 3-quart covered casserole to bake the peppercash. When meat is done,
stir in sour cream.
During last 40 minutes of baking pappercash, prepare brown rice as
label directs. Toss rice with chopped parsley. Serve pappercash with
rice.
Makes 6 servings about 550 calories each.
Happy cooking
Sherri
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