Βeef casserole with pilaf

Group 3983@2x

PREPARATION TIME​

0 '
Group 4002@2x

TOTAL COOKING TIME

0 '
Group 3978@2x

SERVES

0 '

Method

For beef casserole

1.  Season the beef with salt and pepper and sauté in olive oil, over high heat, until well browned.

2. Add all the COOK at HOME cooking sauce, 2 cups of water (500ml) and stir well.

3. Cover and simmer over medium heat, until beef is tender (about 2 hours). During cooking, check if any additional water is needed.
For pilaf

1. In a pot, sauté the onion in 30g melted butter, then add the rice and the broth. Add the bay leaves, the rest of the butter (20g), salt and pepper. Cover and simmer until the rice absorbs all the juices.
2. Serve the beef over the rice.

Group 3983@2x

PREPARATION TIME​

0 '
Line 22@2x
Group 4002@2x

TOTAL COOKING TIME

0 '
Line 22@2x
Group 3978@2x

SERVES

0

Ingredients

For beef casserole

• 1kg beef (blade or shoulder), cut into medium chunks

1 COOK at HOME cooking sauce for chicken casserole in tomato sauce

• 40ml olive oil (~ 2,5 tbsp.)
• 500ml water (~ 2 cups)

For pilaf

• 250g bonnet rice
• 500ml chicken broth or water
• 2 bay leaves
• 50g butter
• 1 onion, finely chopped
• Salt-pepper

Tip: In case you use a pressure cooker, cook for 50’ until beef is tender.

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