Arroz À La Cubanais
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g veal, from the topside
- 30 g clarified butter
- Salt and pepper, from the mill
- 1 medium onion (s)
- 125 ml broth
- 1 can tomato (s), (pizza tomato)
- 2 tablespoon tomato paste
- 5 cloves garlic
- 4 banana (s)
- 4 medium egg (s)
- 250 g rice
- 40 g butter
- 30 g mararine
Print Recipe
Pin Recipe Instructions
- Wash and dry the meat, then cut into fine strips. Finely chop the onion and garlic. Heat the clarified butter in a roasting pan or pan and sauté the onion and garlic cubes until translucent. Add the meat, pepper and salt.
- Stir in the tomato paste and sweat a little. Deglaze with the broth, add the tomatoes. Cover and simmer on a low flame for 30 minutes.
- In the meantime, bring the rice to the boil and cover it and let it soak. Peel and halve the bananas. Melt the butter in a non-stick pan and bake the bananas until golden brown on all sides. Heat the margarine in a second pan and fry the eggs into fried eggs.
- Arrange the rice on a plate. Spread the baked bananas and fried eggs on top. Season the meat to taste and serve in a second bowl or platter.
- A nice red wine goes well with this dish.
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