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African Beef and Rice
(Moui Nagden — North Africa)

Ingredients

  • 1 pound beef round steak, 1/2 inch thick
  • 2 tablespoons vegetable oil
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 1 (16 ounce) can red kidney beans, drained
  • 1 cup uncooked regular rice
  • 2 medium green bell peppers, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 1/2 teaspoons salt
  • 1/2 to 1 teaspoon curry powder
  • 1/4 teaspoon pepper

Instructions

  1. 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 on all sides, about 15 minutes.
  2. Add water, bay leaf, 1 teaspoon salt and the red pepper. Heat to boiling; reduce heat. Cover and simmer 45 minutes.
  3. Drain beef, reserving broth.
  4. Add enough water to reserved broth to measure 2 cups.
  5. Mix beef, broth and remaining ingredients.
  6. Pour into ungreased 2-quart casserole. Cover and bake at 350 degrees F until liquid is absorbed — 45 to 50 minutes.
  7. Serve with sliced tomatoes.

Yields 6 servings.








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