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| Beef To The Jardiniere
750 gr. de meager beef in -ribbons
6 carrots
250 gr. of peas
6 leeks
250 gr. of rice
2 onions
2 tablespoons of oil
1 chalote ( or scallion)
a pinch of salt
pepper |
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To wash and cut the leeks, the carrots and the onions in fine slices. To braise them 5 minutes in a saucepan with oil.
To add the peas. To add water to the preparation and to allow to cook during 25 minutes to soft fire. To reserve.
To cut in ribbons the chalote. To braise during 10 minutes in a pan with a spoonful of oil. To add the rice. To incorporate 30 cl. of water boiling. To cover and to allow to cook approximately during 20 or 25 minutes.
To sprinkle with salt a anti-adhesive pan (teflón pan) To put to alive fire and to fry the meat a couple of minutes for each side. To pepper to the pleasure and to serve accompanied by the well drained vegetables and the rice cooked 'al dente ' Yield: 4 servings
PREPARACIÓN:20 MINUTES
COCCIÓN:40 MINUTES
Contributor: Esther Pérez Solsona
Preparation Time: 01:00
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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