Argentinian Beef

• Olive oil spray
• 1/2 medium onion, minced
• 1/2 red bell pepper, cored, seeded, and minced
• 8 to 10 cremini mushrooms, sliced
• 1/2 teaspoon ground cumin
• Sea salt and freshly ground black pepper
• 1/2 to 3/4 pound ground meat
• 1 cup white rice
• 1 cup plus 1 tablespoon broth (preferably beef) or water
• 2 cups peeled, cubed butternut squash
• 1/2 head broccoli, cut into florets (about 2 cups)

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. In a large bowl, mix the onion, bell pepper, mushrooms, cumin, salt, and pepper.
4. Add the meat to the bowl and mix well.
5. Set aside.
6. If using tenderloins rather than ground meat, set the onion-spice mixture aside and simply spoon over the steaks in step 5.
7. Rinse the rice in a strainer until the water runs clear.
8. Tip the rice into the pot, add the liquid, and stir to make an even layer.
9. Drop ragged forkfuls of the meat mixture into the pot.
10. If using tenderloins, arrange them in the pot and blanket with the onion-spice mixture.
11. Arrange the squash in a layer, then load in the broccoli until the pot is full.
12. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13. Serve immediately.
14. Calories: 701
15. Protein: 39g
16. Carbohydrates: 94g
17. Fat: 24g
18. Cholesterol: 99mg
19. Sodium: 119mg
20. Fiber: 8g

olive oil spray, onion, red bell pepper, cremini mushrooms, ground cumin, salt, ground meat, white rice, broth, broccoli

Taken from www.epicurious.com/recipes/food/views/argentinian-beef-378802 (may not work)