Monday, November 8, 2010
20101108 Beef and Vegetable Casserole
(SOURCE: Koken & Genieten Magazine - Bloemkoolschotel met gehakt)
Another dish that gives me the feel of fall. I increased the amount of cheese to make the sauce a little cheesier. Next time I may save some grated cheese to sprinkle on top of the dish for the remaining 10 minutes in the oven.
1 onion, finely chopped
750g potatoes, peeled and cut into wedges
baby carrots, diced
250g celery, diced
1 cauliflower, cut into florets
salt and pepper
1 1/2 chicken stock cube
300g minced beef
1 tbsp oil
2 tbsp tomato puree
90g grated cheese
2 tbsp flour
2 tbsp butter
1. Heat oven to 175 degree C. Cook the potatoes for about 15 minutes in boiling water. Drain and set aside. Dissolve 1 chicken stock cube in 500ml boiling water, and cook the cauliflower florets in it for about 8 to 10 minutes. Save the stock, and set aside the cauliflower.
2. Heat oil in a pan over high heat and brown the minced beef. Add the onions, carrots, and celery to the pan. Then stir in the tomato puree, 125ml water, and 1/2 chicken stock cube. Season well and simmer for about 5 minutes. Mix potatoes into the meat. Remove from fire and set aside.
3. Knead the butter and flour together. In a small saucepan mix together the cauliflower bouillon and milk, and bring it to the boil. Slowly add the butter mixture and cheese, keep stirring until the cheese is melted. Season well.
4. Mix the cauliflower and the meat/potatoe mixture into a buttered casserole dish. Pour the cheese sauce all over it, and cook in the oven for 25 to 30 minutes until golden brown.