There's something magical about dishes that evoke memories of childhood, isn't there? For me, one such recipe is what my mom fondly referred to as "Russian Casserole." While I can't vouch for its authenticity, its ability to wrap me in a warm blanket of nostalgia remains unmatched. Today, it's a cherished favorite in our household, bringing back memories with every comforting bite.
Accompanied by a side of tangy tomato and onion salad and some sweet sliced bananas, this meal is not just about flavors; it's a journey back in time.
Ingredients
500g minced beef mince (or half beef, half pork)
1 cup Basmati rice
1 Onion, finely chopped
2 Cloves garlic, minced
1 Red pepper, diced
400g Diced tomatoes
500ml Beef stock
2 teaspoons Chopped parsley
1 teaspoon paprika
Salt and pepper to taste
1 cup Grated cheddar
Method
Preheat your oven to 180°C.
In a large pan, heat some oil over medium heat. Add the minced meat and cook until browned, breaking it up with a spoon as it cooks.
Add the chopped onion, garlic, and peppers to the pan. Cook until the vegetables are softened, about 5 minutes.
Stir in the diced tomatoes, rice, stock, parsley, paprika, salt, and pepper. Bring the mixture to a simmer.
Once simmering, transfer the mixture to a greased baking dish. Make sure everything is evenly distributed.
Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and sprinkle the shredded cheese over the top of the casserole.
Return the casserole to the oven and bake, uncovered, till the cheese is melted and bubbly and the rice is cooked through.
Once done, remove the casserole from the oven and let it cool for a few minutes before serving.