Categories
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Beef & Vegetable Gratin Casserole |
Yield:4
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INGREDIENTS: |
12 oz |
lean ground beef |
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1 |
large onion, finely chopped |
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1 tsp |
dried mixed herbs |
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1 tbsp |
all-purpose flour |
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1 1/4 cups |
beef stock |
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1 tbsp |
tomato paste |
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2 |
large tomatoes, thinly sliced |
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4 |
medium zucchini, thinly sliced |
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2 tbsp |
cornstarch |
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1 1/4 cups |
skim milk |
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2/3 cup |
low-fat unsweetened yogurt |
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1 |
medium egg yolk |
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4 tbsp |
Parmesan cheese, freshly grated |
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salt and pepper |
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crusty bread, to serve |
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steamed vegetables, to serve |
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DIRECTIONS:
- Preheat the oven to 375`F. In a large pan, dry-fry the beef and onion for 4-5 minutes until browned.
- Stir in the herbs, flour, stock, and tomato paste, and season. Bring to a boil and simmer for 30 minutes until thickened.
- Transfer the beef mixture to an ovenproof gratin dish. Cover with a layer of sliced tomatoes and then add a layer of sliced zucchini. Set aside until required.
- Blend the cornstarch with a little milk in a small bowl. Pour the remaining milk into a saucepan and bring to a boil.
- Add the cornstarch mixture and cook, stirring, for 1-2 minutes, until thickened. Remove from the heat and beat in the yogurt and egg yolk. Season with salt and pepper to taste.
- Place the dish on a cookie sheet. Spread the white sauce over the layer of zucchini and sprinkle with grated Parmesan. Bake in the oven for 25-30 minutes, until golden brown. Serve with lots of fresh crusty bread and steamed vegetables.
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