Time 40m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary.) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart casserole. Cover and bake at 350 degrees F., stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary.).
Time 50m Yield 8 serving(s) Number Of Ingredients 12 Steps:
Heat oil and butter in a 10 to 12 inch skillet until almost smoking. Fry steaks in pan, a few at a time, for about 3 minutes on each side, adding more oil and butter as needed. Season each steak with salt and pepper and set aside, keeping warm. Lower heat and add red wine and dessert wine. Stir with residue left in pan. Add garlic and cook for 2 minutes. Add tomato paste and water. Cook until sauce is quite thick. Combine mashed potatoes and yams(or sweet potatoes) ina 2 qt saucepan and beat thoroughly. Season the potato mixture to taste. Spread the potato mixture on a large platter. Arrange the steaks on the potatoes. Pour the sauce over the steaks. Sprinkle with chopped parsley.
