INGREDIENTS
- Carne:
- – Shoulder/rump meat 1.5 kg.
- – Onion 4 models.
- – Bell pepper 1 unit.
- – White wine 150 cc.
- – Oil.
- – Vegetable broth.
- – Salt and pepper.
- Rice:
- – Washed and dried rice 300 g.
- – Oil.
- – Butter 1 tbsp.
- – Scorching 600 cc.
- – Buttery cheese 100 g.
- – Grated cheese 100 g.
- – Salt and pepper.
A typical grandmother’s dish : casserole meat with easy rice and with the same old flavors! adopted the recipe under
PROCEDURE:
1. Minimize the meat into giant 3×3 cm cubes, seal in a saucepan with slightly oil, till golden, take away and wash the saucepan to take away the remainder of the fats.
2. Warmth the saucepan very effectively with slightly oil and add the thinly sliced onion together with the bell pepper. Add the wine, let it evaporate and add the meat. Prepare dinner till tender. Season.
3. For the rice, sauté with slightly oil and butter. Add the broth.
Prepare dinner for about 15-20 minutes.
4. As soon as prepared, add the cheese, combine and serve with the meat.
