Argentinian Beef

Name: Argentinian Beef
Ingredients: Olive oil spray; 1/2 medium onion, minced; 1/2 red bell pepper, cored, seeded, and minced; 8 to 10 cremini mushrooms, sliced; 1/2 teaspoon ground cumin; Sea salt and freshly ground black pepper; 1/2 to 3/4 pound ground meat; 1 cup white rice; 1 cup plus 1 tablespoon broth (preferably beef) or water; 2 cups peeled, cubed butternut squash; 1/2 head broccoli, cut into florets (about 2 cups)

11 ingredients

20 steps

Ingredients

Olive oil spray
1/2 medium onion, minced
1/2 red bell pepper, cored, seeded, and minced
8 to 10 cremini mushrooms, sliced
1/2 teaspoon ground cumin
Sea salt and freshly ground black pepper
1/2 to 3/4 pound ground meat
1 cup white rice
1 cup plus 1 tablespoon broth (preferably beef) or water
2 cups peeled, cubed butternut squash
1/2 head broccoli, cut into florets (about 2 cups)

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

In a large bowl, mix the onion, bell pepper, mushrooms, cumin, salt, and pepper.
4

Add the meat to the bowl and mix well.
5

Set aside.
6

If using tenderloins rather than ground meat, set the onion-spice mixture aside and simply spoon over the steaks in step 5.
7

Rinse the rice in a strainer until the water runs clear.
8

Tip the rice into the pot, add the liquid, and stir to make an even layer.
9

Drop ragged forkfuls of the meat mixture into the pot.
10

If using tenderloins, arrange them in the pot and blanket with the onion-spice mixture.
11

Arrange the squash in a layer, then load in the broccoli until the pot is full.
12

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13

Serve immediately.
14

Calories: 701
15

Protein: 39g
16

Carbohydrates: 94g
17

Fat: 24g
18

Cholesterol: 99mg
19

Sodium: 119mg
20

Fiber: 8g