Special Beef and Rice Casserole

There is a note at the top of the recipe card – “Good”.

3 lbs. boneless chuck cut in 1 ½ “cubes

12 slices bacon cut in ½ inch strips

2 large onions, sliced

1 C. raw rice

1 C. dry red wine

2 C. Consommé

1 clove garlic, mashed

½ tsp dried thyme or 1 sprig of fresh

1 tsp chopped parsley

1 small bay leaf

1 ½ C. chopped fresh tomatoes (or canned)

1 C. grated parmesan cheese

Salt and pepper to taste

1. Cook bacon in large skillet.  Spread it out in a large casserole pan.
2. In the bacon fat brown the beef cubes well and transfer to the casserole.
3. Brown onions lightly in remaining fat and stir in the rice.  Stir until the rice is starting to brown.  Set aside.
4. Add to the casserole – wine, consommé, garlic, thyme, parsley and bay leaf.
5. Cover and bake for 1 hour at 325°.
6. Skim off any fat and stir the rice mixture and tomatoes into the casserole.
7. Cover and bake an additional hour.
8. Check for liquid for ice to absorb and add more consommé if necessary.
9. Check seasoning and stir in the cheese.  Heat to melt the cheese.

Serves 6