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    Beef & Rice Casserole


    Source of Recipe


    unknown

    List of Ingredients




    1/2 pound bacon slices
    2 pounds boneless beef chuck
    2 onions, peeled and sliced
    3/4 cup uncooked rice
    1 cup dry red wine
    1 1/2 cups beef consomme
    1 clove garlic, crushed
    1/2 teaspoon dried thyme
    1 teaspoon parsley, chopped
    1/4 teaspoon saffron
    1 cup chopped fresh tomatoes
    1/4 cup grated parmesan cheese

    Recipe



    Preheat oven to 325ºF. Cut bacon into 1-inch pieces; fry in skillet until crisp. Remove to paper towels to drain. Place in a large casserole. Cut meat into cubes; brown in bacon fat. Transfer to casserole, using slotted spoon. Add onions and rice to remaining fat. Stir until rice begins to color; set aside. Put wine, consomme, garlic, thyme, parsley, and saffron into casserole. Cover; cook 1 hour.Remove casserole from oven. Skim off excess fat; stir in rice-and-onion mixture and tomatoes; cover. Return to oven another hour; check occasionally to see if extra liquid is required. Before serving, adjust seasoning and stir in cheese. Serves 4.

 

 

 

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