Sliced roast Beef in Cream Sauce on Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g roast beef, fried, sliced
- 250 g lon rain rice
- 2 tablespoon butter
- 2 tablespoon flour
- 1 cup cream
- 4 tablespoon tomato paste
- salt and pepper
- Paprika powder, noble sweet
- N / A Tomato (s), fresh, diced
Print Recipe
Pin Recipe Instructions
- Cut the roast beef into strips, add the water for the rice. As soon as it boils, add rice. I use parboiled rice, which only needs to cook for 10 minutes, which works well with the sauce in terms of time.
- For the sauce, heat the butter in a saucepan and sweat the flour in it. Add the cream while stirring. Stir in tomato paste. Season to taste with salt and pepper. Add the roast beef and heat.
- If the sauce is too creamy for you, you can easily make it more liquid with milk, then add some seasoning if necessary.
- Arrange the rice in a circle on the plate, powder with paprika, put the roast beef cream sauce in the center, refine with pieces of tomato.
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