Beef Casserole With Red Peppers and Pecan Pilaf |
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Prep Time: 10 Minutes Cook Time: 54 Minutes |
Ready In: 64 Minutes Servings: 4 |
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Beef Casserole with Red Peppers and Pecan Pilaf Ingredients:
500 g beef |
2 tablespoons flour |
1 tablespoon paprika |
2 tablespoons oil |
250 g rice |
1 onion |
3 garlic cloves |
2 bell peppers |
400 g tomatoes |
400 g beans |
300 ml stock |
75 g pecans |
4 tablespoons parsley |
Directions:
1. Toss the beef chunks in a bowl with the flour and paprika until evenly coated. Heat 1tbsp of the oil in a large frying pan and cook the beef for 6-8 minutes until browned. Set aside.
2. Put the rice in a pan of boiling water and simmer for 25 minutes. Meanwhile, heat the remaining oil in the frying pan and add the onion, garlic, and peppers. Cook for 10 minutes over a medium heat until softened, then return the beef to the pan. Pour in the chopped tomatoes, cannellini beans and stock, then simmer for 20 minutes.
3. Meanwhile, dry-fry the pecan nuts for 3 minutes. Stir the nuts through the rice with half the parsley and season. To serve, stir the remaining parsley into the casserole.
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