IRON CASSEROLE
Järnrika grytan
Serves 4
INGREDIENTS:
Please see conversion chart below! :o)
500 g boneless beef, e.g. shoulder or prime rib
1 onion, diced
1 can crushed tomatoes, approx 400 g
1 1/2 dl water
1 stock cube
2 tbs mustard
2 tbs tomato purée
1 tsp rosemary
dash ground black pepper
METHOD
Mix all ingredients except for the meat in a pot. Bring to a boil. Cut
the meat into 2 - 3 cm / 1 - 1 1/4" cubes and put them, just
as they are, in the tomato mixture. Let simmer slowly for
about 45 minutes.
Check for seasoning and serve with boiled pasta, potatoes, or rice and
boiled broccoli.
This casserole is extremely rich in iron and also healthy, since you
don't brown the meat before putting it in. Besides, it's delicious.
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
August 1, 2000
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
|
MAIN PAGE|
BREAKFAST|
APPETIZERS|
SOUPS & SALADS|
VEGETABLES|
|
FISH & SEAFOOD|
POULTRY & EGGS|
MEAT|
CASSEROLES & STEWS|
BARBEQUE|
|
RICE, PASTA & NOODLES|
EASY & QUICK FIX MEALS|
CONDIMENTS|
|
DESSERTS & SWEETBREAD|
BREADS & MUFFINS|
BEVERAGES|
|
FOOD FACTS & STUFF|
OUR FAVORITE RECIPE LINKS|
THE MESSAGE BOARD|
Page Created by
