Tamarillo Steak Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until tender, about 7 minutes. Drain and return to the pan. Mix in the cream of chicken soup until noodles are coated.
• Crumble the ground beef into a large skillet over medium-high heat. Drain the grease, and stir in the tomato soup, brown sugar, pepper and salt. Spread half of the beef in the bottom of a greased 2 1/2 quart casserole dish. Arrange 5 slices of cheese over the beef. Top with half of the noodles, then repeat layers ending with cheese on top.
• Bake for 35 minutes in the preheated oven, until cheese is browned and sauce is bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a large skillet over medium-high heat until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir salsa, onion, mayonnaise, chili powder, and cumin into the beef. Remove from heat.
• Spread about half the ground beef mixture into the bottom of a 2-quart casserole dish. Spread about half the tortilla chips in a layer atop the beef mixture. Layer about half of each of the Cheddar and Monterey Jack cheeses over the tortilla chip layer. Repeat layers with remaining ingredients, ending with Monterey Jack cheese. Cover dish with aluminum foil.
• Bake in preheated oven until the cheese is melted in the middle, about 30 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.
• Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta. Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.
• In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish.
• Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

Steps:

• Coat each steak with corn flour mixed with Vegeta Natur. Brown the meat in 1 tablespoon of olive oil in a large frying pan. Transfer the meat to an ovenproof casserole dish with a well fitting lid.
• Sprinkle the thyme over the meat and add the bay leaf.
• Heat the remaining oil in the frying pan and fry the onions and the garlic until they turn a rich brown.
• Stir in the flour and slowly add the stock, constantly stirring to make a smooth sauce.
• Pour this over the meat and cover. Cook in the oven 160˚C for about 2 hours. Do not remove the lid before the cooking time is over.
• Serve with mashed potatoes and green vegetables of your choice.

Steps:

• Toss cubes of steak in a mixture of flour and salt and pepper.
• Place in a casserole and cover with the bacon.
• Cover with a layer of tamarillos, a layer of onions, then a layer of potatoes.
• Cover tightly and bake at 180 degrees Celsius (350 degrees Fahrenheit) for 2 hours.
• About 30 minutes before the end of cooking remove the lid and dot the potatoes with butter.

Steps:

• Spread yeast extract on both sides of each rump steak; sprinkle brown sugar on top.
• Place steaks in a slow cooker with onion, carrot, and celery.
• Cook on Low until steaks are tender, 7 to 8 hours.

Steps:

• To make chutney, cut a small cross on the base of each tamarillo. Put tamarillos in a large bowl and cover with boiling water. Stand for 1 minute or until skin begins to peel. Drain and peel.
• Roughly chop and put in a bowl.
• Heat oil in a saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 3 minutes or until onion is soft.
• Add tamarillo, sugar, vinegar, raisins, allspice and cinnamon. Stir until well combined and sugar dissolves. Bring to the boil.
• Reduce heat and simmer for 20 to 25 minutes or until thickened. Remove from heat and spoon chutney into a large, hot, sterilised jar.

Steps:

• Preheat oven to 350°. In a large resealable plastic bag, combine flour, seasoning blend and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish. , To skillet, add water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, 5 minutes; stir in mushrooms. Pour over meat; mix well. , Cover and bake 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Bake 15-20 minutes longer.

Steps:

• Preheat oven to degrees F.
• Bring a large pot of lightly salted water to a boil.
• Place the penne pasta in the pot,cook for 8 to 10 minutes;drain.Meanwhile,.
• sprayed the cooking spray in a large skillet over medium-high heat.Add.
• porterhouse steak slices;saute 6 to 8 minutes or until well done.
• In a large bowl,combine steak slices,crumbled bacon and carrot;mix well,.
• stir in cheddar cheese soup,milk,basil,seasoned pepper,garlic powder and cooked penne pasta.
• Spoon into a lightly greased 11- x 7-inch baking dish.Sprinkle with mozzarella cheese.Bake at 400 degrees for 25 to 30 minutes or until bubbly.Let stand 5 minutes.