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Beef To The Jardiniere meats, spanish, beef 750 gr. de meager beef in ribbons 6 carrots 250 gr. of peas 6 leeks 250 gr. of rice 2 onions 2 tablespoon of oils 1 chalote ( or scallion) 1 a pinch of salt 1 pepper To wash and cut the leeks, the carrots and the onions in fine slices. To braise them 5 minutes in a saucepan with oil. To add the peas. To add water to the preparation and to allow to cook during 25 minutes to soft fire. To reserve. To cut in ribbons the chalote. To braise during 10 minutes in a pan with a spoonful of oil. To add the rice. To incorporate 30 cl. of water boiling. To cover and to allow to cook approximately during 20 or 25 minutes. To sprinkle with salt a anti-adhesive pan (teflón pan) To put to alive fire and to fry the meat a couple of minutes for each side. To pepper to the pleasure and to serve accompanied by the well drained vegetables and the rice cooked 'al dente ' PREPARACIÓN:20 MINUTES COCCIÓN:40 MINUTES Contributor: Esther Pérez Solsona Yield: 4 servings Preparation Time: 01:00 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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