Beef Pilaf with Tomatoes

Beef Pilaf with Tomatoes

700 g beef
3 carrots
2 onions
3-4 medium tomatoes
garlic head
350 grams of rice
1 tbsp. l seasonings for pilaf
salt to taste
100 ml of vegetable oil

I used beef for the recipe, but you can also make such a pilaf with pork or chicken. Rice is best used steamed.
How to cook pilaf with beef and tomatoes
Beef cleaned from films and cut into pieces. In a thick-walled saucepan, mix the butter with seasonings and salt and pepper to taste, add the meat and mix, set aside for 20 minutes. Chop the onions into quarters of rings, grate the carrot, dice the tomatoes. Put the pan on medium heat and add the onion, stirring the carcasses for 15 minutes. Add carrots and carcasses for another 5 minutes. Then add the tomatoes and stir. When the tomatoes make juice, evenly pour the rice and immerse the whole head of garlic in it, cover with water — it should cover the rice for 2 cm, cover with a lid and cook on low heat for 30 minutes. Then open and mix very carefully, close again and cook another 15-20 minutes.

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