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Beef Charlotte

chef.tim.lee's picture
Ingredients
  Bacon fat/Margarine 5 Tablespoon (4 Rounded Tablespoon)
  Bread slice 10
For filling
  Margarine/Butter 2 Teaspoon
  Onion 1 Medium, finely chopped
  Steak 1 Pound, finely chopped
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Tomato soup 3⁄4 Cup (12 tbs)
  Parsley 2 Tablespoon, chopped
  Cheese 2 Tablespoon, grated
Directions

GETTING READY
1) Preheat the oven to 425°F.
2) Cut off the bread crusts and slice the bread into long fingers.

MAKING
3) In a saucepan, melt the bacon fat or margarine.
4) Brush each bread finger evenly with melted fat or margarine on both sides.
5) Line the bottom and sides of a 8 inch tart plate with a few fingers and reserve the rest for the top.
6) In a pan, melt a dessertspoon of margarine or butter.
7) Stir in the finely chopped onion and saute until soft and transparent.
8) Stir in the minced steak, stir and cook until it is no more pink.
9) Stir in the salt, pepper, tomato soup and chopped parsley.
10) Bring to a boil, then cover and simmer over a low heat for 10 minutes.
11) Spoon the mixture into a lined tart plate and top with rest of the bread fingers.
12) Sprinkle all over the surface with the grated cheese.
13) Bake in the preheated oven for 20 minutes or until golden brown.

SERVING
14) Serve the Beef Charlotte hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Interest: 
Gourmet, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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