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825 kcal
130 min.
Recipe for Beef stew with rice and pickled cucumber
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Unlock Fitatu PremiumNaN g
825 kcal
1 kcal
825.3
46.6g
44.9g
55.3g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Vegetable broth2× cup (480 g)
- Beef mince400 g
- Gherkins, pickled, drained4× piece (140 g)
- Carrot2× piece (100 g)
- Parsnip1× root (80 g)
- Dry red wine0.5× portion (75 ml)
- Brown rice4× tablespoon (60 g)
- Cream, UHT, single4× tablespoon (60 g)
- Red onion2× piece (50 g)
- Potato flour6× teaspoon (36 g)
- Garlic2× clove (10 g)
- Olive oil1× tablespoon (10 g)
- Rosemary, dried1× tablespoon (6 g)
- Salt1× teaspoon (3 g)
- Pepper, black1× pinch (1 g)
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How to make Beef stew with rice and pickled cucumber
1. Peel and finely chop the onion and garlic.
2. Wash the meat, dry gently with paper towels, then cut into medium pieces and fry together with the onion in olive oil in a deep pan. Season with salt, pepper and rosemary.
3. Wash and peel the carrot and parsnip, slice and add to the pan when the meat is fried.
4. Once the parsnip and carrot have been frying for a moment with the meat, add the wine and wait for it to evaporate. The cover everything with the broth, cover and cook on a low heat for around 1 1/2 hours.
5. After that time, thicken the sauce with cream. First stir the potato flour thoroughly into the cream, and stiffen it with a little hot broth from the pan. Then pour the stiffened cream with flour into the boiling broth with meat and vegetables, stirring constantly to prevent lumps from forming. Once you have poured it all in, boil the sauce for another minute, stirring constantly, then turn of the heat. The sauce should thicken slightly.
6. Serve the stew with the boiled rice and pickled cucumber.
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