Rice pan with beef

Name: Rice pan with beef
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Long grain rice (10 minutes cooking time); 7-10 Tbsp Salt; 100 g dried tomatoes in oil; 250 g Oyster mushrooms; 1 collar Spring onions; 1 collar Thyme; 400 g Beefsteak; 200 g Sheep's cheese; 2 TABLESPOONS Tomato paste; 2 TEASPOONS Instant vegetable stock; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp black pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Long grain rice (10 minutes cooking time)
7-10 Tbsp Salt
100 g dried tomatoes in oil
250 g Oyster mushrooms
1 collar Spring onions
1 collar Thyme
400 g Beefsteak
200 g Sheep's cheese
2 TABLESPOONS Tomato paste
2 TEASPOONS Instant vegetable stock
2-3 TABLESPOONS sauce thickener
7-10 Tbsp black pepper

Directions

1
Cook the rice in boiling salted water for about 10 minutes. In the meantime, drain the tomatoes and collect the oil. Cut tomatoes into strips. Clean and chop the oyster mushrooms.
2
Clean, wash and cut the spring onions into rings. Wash the thyme, dab dry, set aside some for garnishing, chop the rest finely. Wash the meat, dab dry and cut into strips. Cut cheese into cubes.
3
Drain the rice and let it drain. Heat 2 tablespoons of oil in a pan, fry the meat for 2-3 minutes, turning it over, and remove it. Fry the mushrooms and spring onions in the cooking fat. Add tomatoes and thyme, fry briefly.
4
Add the tomato paste, sweat briefly, deglaze with 500 ml water. Bring to the boil and add stock. Bind with sauce thickener. Add meat and rice and heat up briefly. Fold in feta cheese, remove pan from heat.
5
Season to taste with salt and pepper. Garnish with thyme put aside.