Serves 6
500g extra lean beef mince
2 carrots, finely diced
2 ribs of celery, finely diced
500ml milk, divided
2 chicken stock cubes
2 bay leafs
2 tsp onion powder
1 tsp dried parsley
Salt and Black pepper
125ml water
4 tbsp flour
250g easy cook long grain rice
Pre-heat the oven to 200c.
In a frying pan mix the beef, celery and carrots. Cook over a medium-high heat until beef is browned and vegetables are tender.
Meanwhile, mix up 125ml milk with the flour until smooth. Set aside.
Combine the spices, water and remaining milk in a bowl.
Once the beef is browned and the vegetables are tender, place them in a casserole dish. Mix in the milk and flour mixture, the spice mixture and the uncooked rice. Cover and place in the oven.
Bake for 30 mins, then removed and stir it well. Return to the oven for another 20 mins and stir again. Cook for a last 10mins and then serve.
500g extra lean beef mince
2 carrots, finely diced
2 ribs of celery, finely diced
500ml milk, divided
2 chicken stock cubes
2 bay leafs
2 tsp onion powder
1 tsp dried parsley
Salt and Black pepper
125ml water
4 tbsp flour
250g easy cook long grain rice
Pre-heat the oven to 200c.
In a frying pan mix the beef, celery and carrots. Cook over a medium-high heat until beef is browned and vegetables are tender.
Meanwhile, mix up 125ml milk with the flour until smooth. Set aside.
Combine the spices, water and remaining milk in a bowl.
Once the beef is browned and the vegetables are tender, place them in a casserole dish. Mix in the milk and flour mixture, the spice mixture and the uncooked rice. Cover and place in the oven.
Bake for 30 mins, then removed and stir it well. Return to the oven for another 20 mins and stir again. Cook for a last 10mins and then serve.
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