Beef slices on mushrooms and capers, pea rice

Last Updated on October 5, 2024

Back beef patties seasoned, dusted with flour, lightly fried in onion and lard, then covered with broth and simmered until tender, together with sautéed mushroom slices and pieces of capia.

Ingredients:

Rule for 4 servings: 500-600 g of beef 300 g fresh porcini mushrooms 2 pcs

td>long red capers

2 pcs onions beef broth or water + broth mushroom seasoning smooth flour lard cumin pepper salt For pea rice: 280 g rice 40 g of sterilized peas 40 g onion 20 g vegetable oil several balls of allspice several pieces of cloves bay leaf water salt

Procedure:

Cut the meat into 5 – 6 slices, which we gently pat, salt, pepper and sprinkle with crushed cumin

Fry 1 large diced onion in oil and put in the seasoned slices on one side coated in plain flour, fry lightly on both sides

Stir fry the slices in the oil./li>

Cover preferably with broth (I added mushroom broth to enhance the taste), sprinkle with mushroom seasoning and put in the oven heated to about 220 °C

Reduce the temperature to about 170 – 180 °C (depending on the characteristics of your oven), let the meat slowly bake there

In the meantime, fry a second, diced onion in the lard

Add fresh cleaned mushrooms (can be frozen), finely chopped capers, add salt, a pinch of crushed cumin and lightly simmer

After 1 hour of baking the meat in the oven, add the sautéed mushrooms with capsicum and let it bake for another half an hour

When the meat is soft, you can add salt and serve directly with pea rice.

Pea rice preparation:

Fry the peeled, finely chopped onion, then add the rinsed and thoroughly drained rice, sauté it for a while

.Pour warm water over the rice, it must be completely submerged (about 1-2 cm above the surface), add salt, spices and let it simmer under the lid until the water evaporates, do not stir the rice during the simmering!

After cooking, stir the sterilized peas into the rice.

Note:

Recipe from Cooking with Tom, photo and text by Nadia Indruchová

pea rice