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Title: Tomato Beef and Okra (Egypt)
Categories: Mideast Egyptian Beef Ground
Yield: 1 Servings
| 1 | lb | Ground beef |
| 1/2 | c | Minced onion |
| 1 | lg | Garlic clove, minced |
| 1 1/4 | c | Tomato sauce |
| ds | Pepper | |
| 1 | Egg, lightly beaten | |
| 2 | tb | Fine dry bread crumbs |
| 10 | oz | Pkg frozen whole okra, |
| Cooked, drained | ||
| Butter | ||
| Lemon slices (garnish) |
Brown beef in skillet; add onion and garlic and cook until tender, stirring to seperate meat. Pour off fat. Add tomato sauce, pepper, egg, and bread crumbs; bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
Arrange okra around buttered 1-quart casserole with tips toward center and ends along the outside; spoon tomato mixture over okra. Bake in preheated 375F oven for 30 minutes, or until set; let stand 10 minutes. Invert on serving platter; garnish with lemon slices.