African Beef And Rice
|Beef round steak||1 Pound (1/2 Inch Thick)|
|Vegetable oil||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Crushed red peppers||1⁄4 Teaspoon|
|Canned red kidney beans||16 Ounce, drained (1 Can)|
|Regular rice||1 Cup (16 tbs), uncooked|
|Green peppers||2 Medium, cut into 1 inch pieces|
|Onion||1 Medium, chopped|
|Salt||1 1⁄2 Teaspoon|
|Curry powder||1 Teaspoon|
Cut beef into 1-inch pieces.
Heat oil in 10-inch skillet until hot.
Cook and stir beef in oil over medium heat until brown, about 15 minutes.
Add water, bay leaf, 1 teaspoon salt and the red peppers.
Heat to boiling; reduce heat.
Cover and simmer 45 minutes.
Drain beef, reserving broth.
Add enough water to reserved broth to measure 2 cups.
Mix beef, broth and remaining ingredients.
Pour into ungreased 2-quart casserole.
Cover and cook in 350° oven until liquid is absorbed, 45 to 50 minutes.