African Beef and Rice

I have only made this recipe a few times, but it is delicious. It originally comes from Betty Crocker’s International Cookbook, one of my favorite cookbooks. I can’t remember ever making anything from this cookbook that wasn’t amazing. This recipe calls for kidney beans; as usual, however, I substitute black beans for kidney beans. Kidney beans do not agree with me.

African Beef and Rice
Serves 6

1 pound beef round steak (1/2 inch thick)
2 tablespoons olive or canola oil
1 cup water
1 bay leaf
1 teaspoon salt
1/8 to 1/4 teaspoon crushed red peppers
1 can black beans (16 ounces, drained)
1 cup uncooked rice
2 medium green peppers (cut into 1-inch strips)
1 medium onion (chopped)
1.5 teaspoons salt
1/2 to 1 teaspoon curry powder
1/4 teaspoon pepper

Cut beef into 1-inch pieces. Heat oil in a large skillet until hot. Cook and stir beef in oil over medium heat until brown (about 15 minutes). Add water, bay leaf, 1 teaspoon of salt and the red peppers. Heat to boiling. Reduce heat. Cover and simmer 45 minutes.

Drain beef, reserving broth. Add enough water to broth to measure 2 cups. Mix beef, broth and remaining ingredients. Pour into an ungreased 2-quart casserole. Cover and cook in a 350-degree oven until liquid is absorbed, 45-50 minutes. Serve with sliced tomatoes if desired.

~Lois