Spanish Casserole

Ingredients

• 2 onions, sliced
• 1 green pepper, sliced
• Oil for frying
• 250 g button mushrooms, halved
• 3 tomatoes, skinned and diced
• 500 g beef mince
• 1 cup uncooked rice
• 1 eggplant, diced
• 2 potatoes, sliced

Ingredients for sauce

• 125 ml tomato sauce
• 40 ml soy sauce
• 10 ml curry powder
• 10 ml dried mixed herbs
• 500 ml beef stock 

Preparation

1. Put all ingredients for the sauce in a saucepan and bring to boil. Turn down heat and simmer for 10 minutes.

2. In another saucepan, saute the onions and green pepper in the oil until tender. Add the mushrooms and saute until brown. Add the tomato and saute until tender.  Remove the fried mixture.

3. In the same pan, brown the mince and remove. Fry the uncooked rice for 2 minutes.

4. Add the meat and the other fried ingredients. Add the eggplant and season with salt and pepper. Pour over half of the sauce and place the potatoes on top. Pour over the remaining sauce.

5. Simmer over low heat for an hour or until the rice and potatoes are tender.

6. Regularly check the level of the sauce and fill up with warm water if being cooked up.

7. The best results are obtained when the dish is not stirred at all during cooking time.