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Beef and
Okra Casserole
1 1/2 lbs. okra
6 tablespoons vegetable oil
1 onion, finely chopped
6 tomatoes, peeled, chopped
1 lb. ground beef
1 cup stock or broth
2 garlic cloves, crushed
1 teaspoon salt
3 tablespoons plain yogurt
3 tablespoons dairy sour cream
1/2 teaspoon white pepper
1 tomato, thinly sliced
1 lemon, thinly sliced
Cut the stalks from okra and preferably on
a cone shape. Heat 3 tablespoons oil in a
large saucepan, add the okra and sauté the
dry oil of on paper towels. Discard oil in
pan and wipe pan with paper towels. Heat 2
more tablespoons oil in saucepan. Add
chopped onions and tomatoes; sauté until
heated through. Add ground beef; cook
stirring occasionally, until browned. Add
stock or broth; bring to a boil. Add
garlic and salt. Simmer until most of
liquid had evaporated. Preheat oven to 350o
Brush a large baking pan with
oil. Stir yogurt, sour cream and white
pepper into beef mixture. Spoon half of
the beef mixture over bottom of oiled pan.
Cover with okra. Then cover okra with
remaining beef mixture. Sprinkle with
remaining tablespoon oil. Bake 50 to 60
minutes. Garnish with tomato and lemon
slices.
Makes 4 to 6 servings.
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