A hearty rice pilaf made with diced beef simmered in its own juices until tender, then combined with rice. The strained cooking liquid gives the rice deep flavor, making this a classic main course for a meal with guests.
Put the diced beef, coarsely chopped onion, water and salt in a saucepan. Simmer over low heat until the meat is tender, skimming off any foam that rises to the surface.
Drain the cooked beef and set the stock aside in a separate bowl. Fry the beef in butter until lightly browned.
In a separate pan, sauté the finely chopped onion in cooking oil until lightly golden. Add the rinsed rice and stir for a few minutes.
Add the browned beef to the rice, then add the hot, strained stock and salt. Cook over low heat until the liquid has been absorbed. Important: Keep the liquid about one finger’s width above the rice; if there is too little, the rice may remain undercooked.
Remove from the heat, place a clean cloth or paper towel over the rice, and leave to rest for 10 minutes. Stir and serve hot.
Important: Skim off the foam that rises while simmering the meat; otherwise, the pilaf liquid may turn cloudy. Cooking the rice in the strained meat stock gives it a fluffy texture with separate grains. Allergen: Based on the ingredient list, this recipe contains milk and dairy products. Check product labels for other allergens in packaged ingredients.
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