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Beef and Rice Stovetop Casserole (06.10.14)

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Posted at 11:12 AM, Jun 10, 2014
and last updated 2014-06-10 14:41:38-04
  • 2 tablespoons olive oil, divided
  • 1 lb. ground beef
  • 2 cups mushrooms, sliced
  • 1 bell pepper, any color, diced
  • 1 teaspoon fresh rosemary, finely chopped
  • 3 tablespoons teriyaki sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard or hot Chinese mustard
  • 1 teaspoon sesame oil
  • 1/2 cup sour cream
  • 2 cups rice, cooked
  • 4 green onions, thinly sliced
  • Salt and Pepper, to taste

In a large skilled, heat 1 tablespoon of the oil up to medium high heat. Add the ground beef, salt and pepper. Cook for 4-5 minutes, breaking up the beef, or until all of the pink is cooked out. Remove the beef from the pan into a bowl. In the same pan heated up to medium high heat, add the remaining tablespoon of oil. Stir in the mushrooms, pepper, rosemary, salt and pepper. Saute for 3-4 minutes until slightly softened.

In a small bowl combine the teriyaki sauce, Worcestershire sauce, mustard and sesame oil. Add the cooked meat back into the pan with the rice. Pour the sauce in; stir well. Add the sour cream. Cook for 5-7 minutes over medium heat stirring frequently. Add green onions. Serve immediately.

Sponsor: UT Beef Council