 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
|
A retro throwback to the '50's. Keeps the flavor and style of the past alive. Comfortingly covered-dish-dinner casserole goodness! Ingredients:
1 lb ground sirloin (or 92% lean ground beef) |
1 medium onion, chopped |
1 small red bell pepper, finely chopped |
2 celery ribs, finely chopped |
12 ounces mushrooms (8 oz. sliced, 4 oz. finely chopped) |
15 ounces diced tomatoes |
8 ounces vermicelli, cooled al dente |
1 tablespoon cider vinegar |
1 tablespoon dark brown sugar |
1 tablespoon soy sauce |
1 tablespoon steak sauce |
1 tablespoon butter |
3 tablespoons flour |
1/2 cup low sodium beef broth |
1/2 cup low-fat milk |
1/4 lb monterey jack pepper cheese, shredded |
8 ounces tomato sauce |
1 tablespoon salt |
2 tablespoons ground black pepper |
Directions:
1. Brown ground beef, seasoned with pepper. Remove from pan.
2. Using beef drippings, saute bell peppers, onions, and celery over medium heat until tender. Return beef to pan.
3. Add tomatoes and sauce to mixture, simmer 10 minutes.
4. Add soy sauce, brown sugar, vinegar, and steak sauce. Stir and let simmer 4-5 additional minutes.
5. Add sliced mushrooms, reduce heat to low and simmer an additional 15 minutes.
6. In a small saucepan, brown a light roux of butter and flour, then incorporate milk, beef broth, salt, pepper, and mushrooms. Simmer 10 minutes, remove from heat and let stand.
7. In a deep casserole, create a base of vermicelli, then layer white mushroom sauce from small saucepan, beef mixture, and cheese.
8. Bake at 325 for 45 minutes.
|
|