Cream shredded with rice

Name: Cream shredded with rice
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 500 g Pork escalope; 1 collar Spring onions; 200 g Long grain rice; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Butter; 1 TABLESPOON Flour; 2-3 TEASPOONS Sweet peppers; 200 g Whipped cream

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Lightning-fast cream sauce with butter tender meat - simply good!

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
500 g Pork escalope
1 collar Spring onions
200 g Long grain rice
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Butter
1 TABLESPOON Flour
2-3 TEASPOONS Sweet peppers
200 g Whipped cream

Directions

1
For the rice, boil approx. 1⁄2 l salted water. Wash the meat, dab dry and cut into strips. Clean and wash spring onions and cut into rings. Add rice to boiling water and cook according to package instructions.
2
Heat the oil in a pan. Fry the meat in it over a high heat for about 2 minutes, turning it over. Add spring onions and fry for about 2 minutes. Season with salt and pepper. Take out the meat together with the onions.
3
Melt the butter in hot frying fat. Dust with flour and paprika and sweat briefly. Pour on 300 ml water and cream. Bring to the boil and simmer for about 3 minutes. Season sauce with salt and pepper. Add meat and onions and heat up. Arrange everything.