Beef Skillet Casserole with Peppers, Onions and Mushrooms
Preparation Time: 1 hour – Makes 6 servings
Equipment: Chef knife, Cutting Board, Kitchen Machine food cutter, 3-quart Casserole Karahi Pan or Large Sauté Skillet
- ½ pound (230 g) lean ground beef
- 1 green pepper, chopped fine
- 1 onion, peeled and chopped #2 blade
- 1 cup celery, diced
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon pepper
- 1 ½ cups tomato juice or V8
- 1 cup macaroni, uncooked
- ½ cup mushrooms, sliced #4 blade
Preheat skillet over medium-high heat for 3-4 minutes. Sprinkle a few drops of water in the pan. If the water droplets dance, the pan is ready. If the water evaporates, the pan is not hot enough. Place the ground beef in the hot, dry pan, which will be about 400°F (200°C). Cover the pan, and open the vent and dry sauté until cooked, about 10 minutes, stir occasionally.
Drain excess grease from skillet, and add green pepper, onions, and celery. Reduce the heat to medium, cover with vent open, and cook 10 minutes.
Add remaining ingredients, reduce the heat to low, cover with the vent closed, and simmer 40-45 minutes.
Serve with rice.
To Serve: Spoon into individual bowls and serve with French or Italian bread.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 139; Fat Grams 5; Carbohydrate Grams 15; Protein Grams 9; Cholesterol mg 23; Sodium mg 238.
Using the Paring knife, beginning at the X, peel the skin from the tomato. With a French chef knife slice the tomato in half and scoop out the seeds with a tablespoon.
Plum tomatoes peeled and seeded can be used in a variety of tomato-based recipes.