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Type: Beef in a Barrel Free Cooking Recipe – Casserole
Just do it!
Ingredients / Directions
2 large pineapples
2 medium onions
chopped
3 cloves garlic
minced
2 tablespoons vegetable oil
2 pounds ground chuck
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon seasoned salt
1/4 teaspoon freshly ground pepper
1/2 cup(s) coffee brandy
1 cup(s) diced fresh pineapple
1 cup(s) canned mandarin oranges
1/4 cup(s) mandarin liqueur
18 fresh mushrooms
3 tablespoons butter
18 strips pimiento
3 cup(s)s cooked rice Cut tops from pineapples. With a sharp knife
hollow out fruit
leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup(s) pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes
stirring occasionally. Add ground beef
salt
ginger
seasoned salt and pepper. Cook over medium heat
stirring occasionally
until ground beef begins to brown.
Warm brandy in small pan over low heat
ignite and pour over beef mixture
lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup(s) diced pineapple
orange segments and mandarin liqueur
stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake at 350 degrees F for 35 minutes.
Meanwhile remove stems from mushrooms
slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap.
To serve
set both “barrels” on warm platter
spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.
