FoodShot #24: Beef casserole Preparation time: 60 minutes Serving: 490 g Calories: 662,3 Protein: 34,11 g Fat: 20,23 g Carbohydrates: 102,4 g Shopping list: beef, e.g. rib - a slice 1cm thick (80 g) 1 small onion 1 glass of cutted soup-greens, possibly frozen 6 tbsp of canned tomatoes 1 tsp of oil 1,5 glass of rye pasta 1 tbsp of natural yoghurt 1 tbsp of shredded cheese 1 tbsp of parsley cayenne pepper, fresh grounded pepper, salt Description: Boil the pasta according to the directions. Rinse the meat, cut out fat. Slice it. Peel and chop the onion. Heat up the oil in the pan and fry slightly the onion and the meat. Season with salt, cayenne pepper and fresh grounded pepper. Strain and slice tomatoes. Leave the sauce from tin. Add soup-greens and tomatoes to meat and onion. Simmer about 15 minutes, add a small amount of water possibly. Place meat, vegetables and boiled pasta in the heat-proof dish. Pour the sauce mixed with the natural yoghurt. Spread shredded cheese on the top. Roast about 30 minutes in the oven in 200C/392F. Sprinkle the casserole with parsley.
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FoodShot #24: Beef casserole

Preparation time: 60 minutes

Serving: 490 g

Calories: 662,3

Protein: 34,11 g

Fat: 20,23 g

Carbohydrates: 102,4 g

Shopping list:

  • beef, e.g. rib - a slice 1cm thick (80 g)
  • 1 small onion
  • 1 glass of cutted soup-greens, possibly frozen
  • 6 tbsp of canned tomatoes
  • 1 tsp of oil
  • 1,5 glass of rye pasta
  • 1 tbsp of natural yoghurt
  • 1 tbsp of shredded cheese
  • 1 tbsp of parsley
  • cayenne pepper, fresh grounded pepper, salt

Description:

Boil the pasta according to the directions. Rinse the meat, cut out fat. Slice it. Peel and chop the onion. Heat up the oil in the pan and fry slightly the onion and the meat. Season with salt, cayenne pepper and fresh grounded pepper. Strain and slice tomatoes. Leave the sauce from tin. Add soup-greens and tomatoes to meat and onion. Simmer about 15 minutes, add a small amount of water possibly. Place meat, vegetables and boiled pasta in the heat-proof dish. Pour the sauce mixed with the natural yoghurt. Spread shredded cheese on the top. Roast about 30 minutes in the oven in 200C/392F. Sprinkle the casserole with parsley.