When it comes to family recipes that stand the test of time, my grandmother’s beef and rice casserole is a true culinary treasure. This hearty, flavor-packed dish has become a beloved staple that has been passed down through generations, captivating everyone who tastes it with its rich, comforting flavors and simple yet satisfying preparation.
Ingredients
For the Casserole
- 500 g (1.1 pounds) ground beef
- 1 medium onion, finely chopped
- 1 large egg
- 2 teaspoons salt
- 1 teaspoon vegetable powder
- 1 cup white rice
- 100 g (3.5 ounces) tomato paste
- 1 L (4 ¼ cups) vegetable broth
- 3 red bell peppers, chopped
- Black pepper to taste
- 1 teaspoon sugar
- 2 tablespoons olive oil
Side Dish
- Mashed potatoes
Step-by-Step Instructions
- Prepare the Ingredients: Finely chop the onion and bell peppers. Measure out all other ingredients.
- Mix the Beef Mixture: In a large mixing bowl, combine ground beef, chopped onion, egg, salt, vegetable powder, and a pinch of black pepper. Mix thoroughly until well combined.
- Form the Base: Heat olive oil in a large skillet over medium heat. Shape the beef mixture into small meatballs or a flat patty.
- Brown the Meat: Cook the beef for 4-5 minutes on each side until golden brown. The goal is to develop a rich, caramelized exterior.
- Add Rice and Vegetables: Spread the rice evenly in a baking dish. Place the browned beef on top of the rice.
- Create the Sauce: In a separate bowl, mix tomato paste, vegetable broth, chopped red peppers, sugar, and additional black pepper.
- Combine and Bake: Pour the sauce over the beef and rice. Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for 45-50 minutes.
- Final Touch: Remove the foil for the last 10 minutes to allow the top to brown slightly.
- Serve: Prepare mashed potatoes as a side dish and serve the casserole hot.
Nutritional Information
- Servings: 4-6
- Calories per serving: Approximately 380-450 kcal
- Protein: 25g
- Carbohydrates: 30g
- Fat: 18g
Cooking Time
- Preparation: 20 minutes
- Cooking: 55-60 minutes
- Total Time: 75-80 minutes
Expert Cooking Tips
- Use freshly ground beef with a fat content of 15-20% for the most flavor
- Don’t overmix the meat mixture to keep the texture tender
- Let the casserole rest for 10 minutes after baking for easier serving
- Use low-sodium vegetable broth to control salt content
Variations and Substitutions
- Gluten-Free: Use gluten-free vegetable powder and check broth ingredients
- Low-Carb: Replace rice with cauliflower rice
- Vegetarian Option: Substitute ground beef with plant-based meat alternatives
- Spicy Version: Add red pepper flakes or cayenne to the sauce
Frequently Asked Questions
Q1: Can I prepare this dish in advance? Yes, you can assemble the casserole and refrigerate for up to 24 hours before baking.
Q2: How long will leftovers keep? Store in an airtight container in the refrigerator for 3-4 days.
Q3: Can I freeze this casserole? Absolutely! Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q4: What if I don’t have vegetable powder? You can substitute with a mix of dried herbs like oregano, thyme, and a pinch of garlic powder.
Q5: Can I use brown rice instead of white rice? Yes, but increase cooking time by 15-20 minutes and add a bit more liquid.
Storage and Make-Ahead Tips
- Refrigeration: Store in an airtight container for 3-4 days
- Freezing: Freeze without the mashed potato side dish
- Reheating: Warm in the oven at 160°C (325°F) for best results, adding a splash of broth to prevent drying
Enjoy this timeless family recipe that has been warming hearts and filling stomachs for generations!