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Ingredientes
- 1 1/2 lb Okra, fresh
- 4 Tbsp. Butter
- 1 Tbsp. Butter, softened
- 1/2 c. Onion, finely minced
- 1 lb Hamburger, lean, prefer chuck
- 1 tsp Garlic, finely minced
- 6 Tbsp. Tomato puree, canned
- 2 c. Beef stock, fresh or possibly canned
- 1 tsp Salt Black pepper, freshly grnd Lemon wedges
Direcciones
- Wash the fresh okra under cool running water, and with a small, sharp knife, scrape the skin lightly to remove any surface fuzz. Cut 1/8 inch off the stem at the narrow end of each pod.
- In a heavy 10 to 12 inch skillet, heat 2 table spoons of butter over moderate heat. When the foam subsides, add in the okra and, stirring frequently, cook for about 5 min till it stops "roping," or possibly producing thin white threads. with a slotted spoon, transfer the okra to paper towels to drain.
- Pour off the fat remaining in the skillet, add in 2 more Tbsp. of butter and heat it over moderate heat. Drop in the onions and cook for 8 to 10 min, or possibly till they are soft and lightly browned. Add in the meat, mashing it with the back of the spoon to break up any lumps, and cook till all traces of pink disappear. stir in the garlic, tomato puree, 1 c. of the stock, the salt and a few grindings of pepper. Cook briskly uncovered till most of the liquid in the pan has evaporated and the mix is thick sufficient to hold its shape almost solidly in the spoon. Remove from the heat.
- Preheat the oven to 325 degrees (F). with a pastry brush coat the bottom and sides of a circular baking dish 7 or possibly 8 inches in diameter and about 3 inches deep with the Tbsp. of softened butter. spoon half the meat mix into the casserole, smoothing and spreading it to the edges with a spatula. Arrange the okra over the meat, placing the pcs closely together side by side in a spoke like pattern with the cut ends facing out.
- Spread the remaining meat mix proportionately over the okra, masking it completely, and sprinkle over it the remaining stock.
- Bring to a boil over moderate heat, cover tightly with a lid or possibly foil and bake in the middle of the oven for about 1 hour. (Check the casserole occasionally, and if the top seems dry pour in up to c. more stock, a few Tbsp. at a time.) Cook the bamia uncovered for 5 min, then unmold it in the following fashion: Run a long, sharp knife around the inside edges of the casserole, place a heated serving plate upside down over the top and, grasping the casserole and plate together firmly, invert them. The bamia should slide out easily. Serve garnished with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 440g | |
| Recipe makes 4 servings | |
| Calories 398 | |
| Calories from Fat 233 | 59% |
| Total Fat 26.22g | 33% |
| Saturated Fat 13.91g | 56% |
| Trans Fat 0.73g | |
| Cholesterol 112mg | 37% |
| Sodium 1256mg | 52% |
| Potassium 1008mg | 29% |
| Total Carbs 14.33g | 4% |
| Dietary Fiber 5.4g | 18% |
| Sugars 3.67g | 2% |
| Protein 27.75g | 44% |
