Floreten Beef Gratin Recipe
Are you looking for an assured to be tasty Floreten Beef Gratin recipe? The Italian Floreten Beef Gratin is a delight to serve and enjoy. A great Main Dish recipe is one like this. My family loves Floreten Beef Gratin. So will yours!
Ingredients
100 g (4 oz) vermicelli or spaghetti
30 ml (2 tbsp) oil
1 onion, peeled and chopped
1 clove of garlic, crushed
500 g (1 lb) lean minced beef
227 g (8 oz) can of plum tomatoes
15 ml (1 tbsp) Bisto Powder
250 ml ('A pint) cold water
30 ml (2 tbsp) tomato puree
225 g (8 oz) carrots
225 g (8 oz) cooked chopped spinach
1.25 ml ('A tsp) ground nutmeg
Topping:
275 g (10 oz) carton of natural yogurt
1 size 3 egg
2 tomatoes, sliced
50 g (2 oz) Cheddar cheese, grated
2.5 ml (1/2 tsp) dry mustard
Directions
A fairly grand title for a dish that would make an excellent family supper, or could be made when you have guests coming.
Vermicelli is thin spaghetti; you can use this or ordinary spaghetti in the recipe.
You can also use fresh instead of frozen spinach in season.
Fresh spinach needs to be washed very thoroughly in lots of cold water or it will taste gritty when cooked; you will need twice as much fresh as frozen spinach as fresh loses so much bulk during cooking.
1.
Cook the vermicelli or spaghetti according to the packet instructions until just tender.
Drain and place in a large, shallow, ovenproof dish.
2.
Heat the oil in a frying-pan and cook the onion and garlic until soft but not browned.
Stir in the minced beef, breaking it up if necessary with a wooden spoon, and cook until pale and just starting to brown.
3.
Add the tomatoes and their juice, the Bisto Powder, water and tomato puree.
Bring to the boil, lower the heat and simmer gently, uncovered, for 30-35 minutes, stirring occasionally.
4.
Peel the carrots and slice or cut them into matchstick strips.
Cook in boiling, salted water until tender and then drain them.
5.
Thaw the spinach if frozen, and dry it off in a pan over a very low heat until the moisture has evaporated and the spinach is quite dry.
Season the spinach with the nutmeg.
6.
Spoon the beef mixture over the pasta and top with the carrots and spinach.
7.
In a bowl, beat together the yogurt and egg until smooth, and then spoon over the pasta mixture.
Arrange the tomato slices over the top.
8.
Sprinkle over the cheese and dry mustard.
' 9.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Stand the dish on a baking sheet and bake it for 35-45 minutes until the cheese is bubbling and lightly browned.
Serve with a green, crunchy salad
Vermicelli is thin spaghetti; you can use this or ordinary spaghetti in the recipe.
You can also use fresh instead of frozen spinach in season.
Fresh spinach needs to be washed very thoroughly in lots of cold water or it will taste gritty when cooked; you will need twice as much fresh as frozen spinach as fresh loses so much bulk during cooking.
1.
Cook the vermicelli or spaghetti according to the packet instructions until just tender.
Drain and place in a large, shallow, ovenproof dish.
2.
Heat the oil in a frying-pan and cook the onion and garlic until soft but not browned.
Stir in the minced beef, breaking it up if necessary with a wooden spoon, and cook until pale and just starting to brown.
3.
Add the tomatoes and their juice, the Bisto Powder, water and tomato puree.
Bring to the boil, lower the heat and simmer gently, uncovered, for 30-35 minutes, stirring occasionally.
4.
Peel the carrots and slice or cut them into matchstick strips.
Cook in boiling, salted water until tender and then drain them.
5.
Thaw the spinach if frozen, and dry it off in a pan over a very low heat until the moisture has evaporated and the spinach is quite dry.
Season the spinach with the nutmeg.
6.
Spoon the beef mixture over the pasta and top with the carrots and spinach.
7.
In a bowl, beat together the yogurt and egg until smooth, and then spoon over the pasta mixture.
Arrange the tomato slices over the top.
8.
Sprinkle over the cheese and dry mustard.
' 9.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Stand the dish on a baking sheet and bake it for 35-45 minutes until the cheese is bubbling and lightly browned.
Serve with a green, crunchy salad
