Friday, 12 April 2013
This may not be much to look at, and it may sound like an unusual combination, but I just have to tell you that this is one of the most delicious casseroles you could ever make for your family. Not only that, but it's also economical, easy and sure to become a fast family favourite!
All you need is an onion, a tin of baked beans, a pound of steak mince, a few odds and sodds and a couple slices of streaky bacon . . . seriously. It's amazing what you can do with just a few bits!
I do want to say though that you will want to use the best quality and leanest minced steak your money can buy here . . . you don't want a lot of fat in your beef when you are using bacon on top. I have used streaky bacon here, but you can use back bacon if you would rather.
To round out the meal I like to serve it with some fresh baked cornbread. We love cornbread in this house. It's not something that Todd ever ate before he met me, but he's a convert now and it is a simple bread that goes very well with these types of casseroles. You can find my recipe for that here.
A tasty coleslaw vinaigrette wouldn't go amiss on the side either. Just to add a touch of green. I have a really tasty Pineapple version here. I happen to think it's rather scrummy too. In any case Beef and Beans, Cornbread and Coleslaw is a real favourite meal around here. I do hope you'll give it a try.
Serves 4 to 5
Cheap and cheerful, hearty and most delicious. Don't let the unusual list of ingredients put you off. This is a winner/winner chicken dinner! I like to serve this with cornbread.
1 TBS olive or sunflower oil
1 large onion, peeled and finely chopped
1 tsp minced garlic
1/2 tsp fine sea salt
1/2 tsp ground black pepper
450g of extra lean minced steak (about 1 pound)
1 (415g/15 ounce) tin of baked beans, undrained
2 medium tomatoes, peeled and finely chopped
50g of soft light brown sugar (1/4 cup packed)
1 TBS Dijon mustard
5 thick slices of streaky bacon
Preheat the oven to 180*C/350*F/ gas mark 4. Butter a shallow 1 litre casserole dish. Set aside.
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently until it begins to soften. Add the garlic. Cook for a few minutes longer and then crumble in the minced steak. Cook, stirring frequently and breaking it up with a fork, until the meat is beginning to brown and there is no longer any pink remaining. (To peel the tomatoes, cut a cross on the bottom and place into a bowl of boiling water for about 60 seconds, or until the skin begins to peel back where the cross is cut. Remove from the water and peel off the skin. It should come off very easily.) Season with the salt and pepper. Stir in the brown sugar, mustard and tomatoes. Cook for several minutes and then taste. Adjust seasoning as required. Stir in the tin of baked beans and mix to combine well. Pour the mixture into the prepared baking dish. Cut the slices of streaky bacon in half and arrange over top. Cover tightly with aluminum foil. Bake in the heated oven for 45 minutes, or until thick and bubbly.
Heat the grill. Uncover the casserole dish and then pop it under the grill for a few minutes to crisp the bacon. Serve hot, with or without cornbread for sopping up all of that tasty goodness.