Monday, October 8, 2012

Beef & Vegetable Casserole, Gluten Free

This is one of my older recipes, that I tweaked to fit in with our attempts to limit gluten in our house.  It turned out quite good, I hope you enjoy it!

Beef & Vegetable Casserole, gluten free
- 1 pound lean ground beef
- 2 tbsp vegetable oil
- 1 small zucchini, chopped
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 package sliced mushrooms
- 1 clove garlic, minced
- 3 tbsp tomato paste
- 1/3 cup red wine or cooking sherry
- 3 tsp Worcestershire sauce
- 2 can beef broth
- 1 1/2 cups parboiled cooked brown rice
- pinch of pepper

Start cooking rice first, as it takes the longest.  You want it just about done when you add it in with the rest of the recipe.

Cook meat in large skillet, remove and drain.  Set aside.  Saute vegetables in oil until soft.  Add garlic, pepper, tomato paste, sherry, Worcestershire sauce, broth and beef to pan.  Bring to a boil and cook for about five minutes.   Stir in rice.

Pour beef and vegetable mixture into 9x9 baking dish that has been sprayed with non-stick spray.  Bake at 350 for 20 minutes.

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