Beef Casserole
From Anson County cook book, 1928
Mashed potatoes may be used instead of rice. Recipe by Mrs. R. L. Hardison.
Presented as published in 1928. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 7. The excerpt below is the record exactly as published.
BEEF CASSEROLE Cut IV2 pounds of round steak into small pieces, dredge in Melrose flour and fry with one large onion and one large green pepper (minced) from which the seeds have been removed, cook until brown. Boil one cup of rice for 15 minutes, now put a layer of beef, then a layer of rice, then a layer of canned tomato. Repeat until the casserole is full, finishing with rice. Now pour the thickened gravy from the beef
Cook this with the app: pantry check, scaling, and the assistant.