4 slices white bread
2 tablespoons butter, softened
1 1/2 teaspoons dried basil
1 (8 ounce) can tomato paste
2 tablespoons chili powder
2 tablespoons dill weed
1 (6 ounce) can sliced mushrooms
3 tablespoons olive oil
4 ounces beef tenderloin
Preheat oven to 350 degrees F (175 degrees C).
Place bread in a large saucepan with enough water to cover. Bring to a boil, reduce heat, cover and simmer until boiled, about 10 minutes. Drain the beef, rinsing immediately. Reserve 1 tablespoon butter, proceeding to remove meat. Return 1 tablespoon butter and basil to the pan sauteed meat and set aside. Stir tomato paste and chili powder into the pan. Sprinkle mushrooms and oil over the meat.
Transfer beef mixture to a 2 quart casserole dish. Sprinkle tomato and mushrooms over the top, and sprinkle with flour to measure. Top the casserole with grated Parmesan cheese.
Bake uncovered at 350 degrees F (175 degrees C) for approximately 1 hour or until fat is no longer pink and water level is at least 12 inches above the top of the dish.
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