Summary

Ingredients

• 2 tablespoon soy sauce
• 700 g beef, beef rump cut into 1.5 cm cubes
• 1 tablespoon butter
• 200 g rice, lon rain
• 2 medium onion (s), finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon tomato puree
• 0.5 dl ½ white wine
• 4 dl bouillon
• 1 tablespoon parsley, finely chopped
• 2 tablespoon cheese, grated
• 2 tablespoon cream
• some salt and pepper
• 1 teaspoon, heaped paprika powder
• 1 tablespoon oil, for frying
• some marjoram, chopped, about 1/3 teaspoon
• some thyme, chopped, about 1/3 teaspoon
• some rosemary, chopped, about 1/3 teaspoon
• 1 medium peppers, red, washed, cut into strips
• 5 large mushrooms, washed, sliced
• 1 dl red wine
• 2 dl gravy
• 2 tablespoon tomato ketchup
• 4 cucumber (s) and pickles cut into strips

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Instructions

1. Soak the meat in 2 tablespoons of soy sauce 20 minutes before starting to cook and then drain well.
2. Heat the butter in a pan, add the rice and cook until translucent. Add the onions and garlic, sauté a little, add the tomato paste, mix well and deglaze with the white wine. Add the stock, then let it simmer gently for about 18 minutes.
3. In the meantime, heat the oil in a frying pan. Sear the meat all over and season with salt, pepper and paprika powder. Add the remaining onions and garlic to the meat. Add the marjoram, thyme, rosemary, chili peppers and mushrooms to the meat, then let everything simmer with the meat for a good minute. Then take the meat out of the pan, deglaze the roast with the red wine, reduce a little and add the gravy, reduce until the sauce is a bit thick. Add the ketchup and pickles to the sauce, simmer briefly and add the meat to the sauce, now just keep the whole thing warm.
4. Add the parsley, grated cheese and full cream to the rice, mix well, season with a little salt and pepper.
5. Make a rice ring on the heated plates and put some meat in the middle of the rice, serve immediately.