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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a yummy and easy stove-top recipe that can easily be baked as a casserole, topped with crescent rolls for a crust, if you like. I like to serve my Orange-Dijon Beef with Dancer^'s Herb-Rice Mix and Long Stalk Broccoli. I hope you will make my Orange-Dijon Beef your own. Enjoy :-) Ingredients:
1/4 cup orange marmalade |
1/2 cup dijon mustard |
1 lb ground beef or 1 lb ground chuck or 1 lb ground sirloin |
1 tablespoon extra virgin olive oil |
1 teaspoon red pepper flakes (eyeball it) |
1 cup canned tomato |
1/4 cup red onion |
1/2-1 cup brown sugar |
2 tablespoons soy sauce |
2 tablespoons ramen noodle soup base (kikkoman memmi noodle soup base, contains msg) |
1 teaspoon garlic powder (eyeball it) |
1/2 cup grated cotija cheese |
Directions:
1. Cook your onions in the EVOO until they soften, but before they begin to brown.
2. Set onions aside.
3. Brown your meat with the garlic and red pepper flakes.
4. Add to the meat, dijon mustard, orange marmalade, the cooked onions, brown sugar, canned tomatoes, soy sauce and soup base.
5. Once the mixture has reached the consistency you like-a chilli/stoup thickness is what I go for-top with the cojita.
6. If you go the casserole route:.
7. While the mixture is rather moist, pour into an oiled casserole dish and layer crescent rolls over top.
8. Then bake 18-25 mintues at 375.
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