Argentinian Beef

1 review, 3 star(s). 100% would make again

Ready in 1 hour

Feel free to make this recipe using ground turkey or pork instead of beef, or even meat-substitute crumbles. You could also use a tenderloin cut of meat. Look for peeled and chopped butternut squash in your supermarket vegetable aisle.


Olive oil spray
1/2 medium Onion; minced
1/2 red Bell pepper; minced
9 Cremini mushrooms; sliced
1/2 teaspoon Cumin
3/4 pound Ground beef
1 cup White rice
1 cup Broth; preferably beef (or water)
2 cups Butternut squash; peeled, cubed
1/2 head Broccoli; cut into florets (about 2 cups)

Original recipe makes 2 Servings



Preheat the oven to 450?

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

In a large bowl, mix the onion, bell pepper, mushrooms, cumin, salt, and pepper. Add the meat to the bowl and mix well. Set aside. If using tenderloins rather than ground meat, set the onion-spice mixture aside and simply spoon over the steaks in step 5.

Rinse the rice in a strainer until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.

Drop ragged forkfuls of the meat mixture into the pot. If using tenderloins, arrange them in the pot and blanket with the onion-spice mixture.

Arrange the squash in a layer, then load in the broccoli until the pot is full.

Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal excapes the oven. Serve immediately.

Alert editor   
Calories Per Serving: 3572 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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