1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (317g) Recipe makes 4 servings
Calories 354
Calories from Fat 155		(43%)
Amount Per Serving		%DV
	Total Fat 17.3g	26%
	Saturated Fat 6.7g	33%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 0.6g
	Trans Fat 1.1g
Cholesterol 77mg		25%
Sodium 280mg		11%
Potassium 429mg		12%
Total Carbohydrate 22.9g		7%
	Dietary Fiber 0.8g	3%
	Sugars 1.2g
Protein 24.9g		49%
detailed view... how is this calculated?

Greek Balou

Recipe #267887 | 45 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Mika G.
Nov 26, 2007

My sister brought this recipe home from a friend in the 1970's. I don't know where the name came from but my mom made this all the time when we were kids. I still make it for my family. It's best when done in an iron skillet. It's great with a salad and bread and butter.

SERVES 4 -5 (change servings and units)

Ingredients

1 lb ground beef
1 onion, chopped
1 (10 3/4 ounce) campbell's beef consomme soup
1 (10 3/4 ounce) can water
1 cup Minute Rice

Directions

1
Brown onion and ground beef.
2
After browned, add soup and water. Simmer for about 5 minutes then add rice.
3
Bake uncovered (for crunchy top) at 350 for 30-35 minutes.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #762568

On Jun 26, 2008

Wow, this to my surprise was so good. I really didn't think it would be since there was no spices in it. MY DH loved it. Thanks Mika for this really good but easy receipe...

0 people found this review helpful

Was this review helpful to you? YES | NO

From: bmcnichol

On Mar 11, 2008

We all liked this but no one loved it. It was a very plain meal. I followed the recipe as written other then I did add salt and pepper to the mixture. It was very simple to make and was made with ingredients I had on hand.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: KMLWPA

On Dec 23, 2007

This was really, really good! Super easy, too. I did fiddle with it just a little bit. Added salt and pepper to the meat and onion after I drained it, then added a 4 oz. can of mushroom pieces and stems (drained) when I added the consomme. Also only used 1/2 an onion because the only one I had was huge. The directions didn't say whether to cover it or not when putting it in the oven, but since it was rice, I covered. Turned out perfectly. This will be one of my "go-to" recipes when I want something quick, easy and good for dinner with things I normally keep on hand.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 3 reviews