Cream shredded on rice

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Simmer rice in approx. 1/8 l boiling salted water at low heat covered for approx. 20 minutes

2. 2

   Wash and chop the carrots. Steam in 100 ml salt water for about 5 minutes. Take out with a skimmer, keep the vegetable water

3. 3

   Cut the onion into slices. Wash the meat, pat dry and cut into strips. Heat oil. Fry the meat for about 5 minutes. Fry onion briefly and season

4. 4

   Deglaze the meat with the vegetable water. Bring to the boil and thicken. Stir in cream and mustard. Add carrots and heat briefly. Season to taste with salt and pepper. Wash and chop parsley. Arrange the cut into strips on the rice and sprinkle with parsley

5. 5

   The shredded meat also tastes good with other vegetables, e.g. with broccoli florets or with pepper strips

Nutrition Facts

KCAL
430 kcal

CARBS
46 g

FATS
8 g

PROTEINS
42 g