Spicy Beef Casserole
|Lean beef stew meat||2 Pound, cubed|
|Flour||1⁄4 Cup (4 tbs)|
|Chili powder||2 Teaspoon|
|Shortening/Oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned tomatoes||1 Pound|
|Burgundy/Red dinner wine||3⁄4 Cup (12 tbs)|
|Rice||1 1⁄4 Cup (20 tbs)|
|Canned whole kernel corn||12 Ounce|
Dredge meat with flour, chili powder and salt.
Brown in shortening.
Add onion and brown lightly, stirring frequently.
Stir in any of flour mixture remaining from dredging meat.
Add garlic, tomatoes and Burgundy.
Cover and simmer for 1 hour and 30 minutes to 2 hours or until meat is tender.
Steam or boil rice.
Drain corn, if necessary and heat with butter.
Turn beef mixture into serving dish and spoon corn into a circle on top.
Mound rice in center