Braised rice with beef goulash and fried vegetabl1. Fry the meat all over in hot clarified butter. Stir in the tomato puree and add the tomatoes, potatoes, caraway and paprika. Add the meat stock, season with salt and ground black pepper and bring to the boil.
Add tomatoes, cooked rice, beans, and corn.
Salt and pepper to desired taste.
Heat half of the butter in a frying pan and fry until the vegetables are golden.
You can have Braised rice with beef goulash and fried vegetabl1 using 15 ingredients and 1 steps. Here is how you cook it.
Ingredients of Braised rice with beef goulash and fried vegetabl1
- You need 100 g of Rice.
- Prepare 50 g of Butter.
- It's 25 g of Onions.
- It's 200 ml of White stock/Water.
- It's of Salt.
- You need 100 g of Carrots.
- You need 50 g of Turnips.
- It's 50 g of French beans.
- It's 50 g of Peas.
- Prepare of White pepper.
- It's 400 g of Beef.
- It's 25 g of Flour.
- It's 25 g of Paprika.
- You need 25 g of Tomatoe puree.
- You need 8 of Potatoes.
In a large thick-bottomed pot or pan. Add tomato paste, crushed tomatoes, water, and spices.. Ground Beef Goulash with Rice - a hearty dish seasoned with garlic, herbes, and spices, and sweetened up with corn. A tasty gluten free twist on traditional goulash.
Braised rice with beef goulash and fried vegetabl1 step by step
- Place half the butter into a small pan.add onions,cook gently without colouring for 2-3 mins.add rice cook gently add twice the amount of stock to rice season,covered with buttered pepper and bring to boil,meanwhile start to prepare beef.remove excess fat from the beef,cut into 2cm square,season and fry in the hot fat till slightly coloured and the chopped onions and cover with a lid and sweat gently for 3-4 mins add the flour and paprika and mix add tomatoe puree mix in gently and prepare vege.
At my house, ground beef is a staple, and I use it at least twice a week in a main dish. This easy recipe is often on the menu, and so are Fritos Chili Casserole and Mexican Lasagna. Transfer beef with vegetables into a casserole dish or disposable foil pan. Mix the goulash, then allow for it to bake another hour. Place the tomatoes (canned or fresh) in a blender and puree until relatively smooth and set aside.
