Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 2 tablespoons butter

  3. 1 pound lean top round steak, cut into 1/4-inch-thick strips

  4. 1 large onion, chopped

  5. 1 green bell pepper, seeded and sliced

  6. 1 red bell pepper, seeded and sliced

  7. 4 ounces mushrooms, thickly sliced

  8. 1 cup uncooked long-grain rice

  9. 3 cups beef broth, divided

  10. 4 ounces beef smoked sausage, sliced or chopped

  11. 1/4 teaspoon ground allspice

  12. 4 ounces shrimp, peeled and deveined

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In a large heavy skillet over medium-high heat, add oil and butter. Add beef strips, sautÈ until browned, about 5 minutes. Using a slotted spoon, transfer beef to a 3 quart casserole.

  2. To skillet, add onion, green and red peppers, sautÈ about 3 to 4 minutes or until softened. Add mushrooms, sautÈ about 1 minute or until mushrooms just release their liquid.

  3. Stir in rice and 2 cups broth; bring to a boil. Add allspice and smoked sausage. Pour seasoned rice mixture over beef and stir well.

  4. Cover casserole tightly, bake about 50 minutes or until rice is almost tender. Remove casserole from oven. Stir well; add shrimp and remaining broth, if necessary.

  5. Recover casserole; bake about 10 minutes longer or until liquid has been absorbed and beef is tender.


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