White rice with beaf stew & steamed cabbage
White rice with beaf stew & steamed cabbage

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, white rice with beaf stew & steamed cabbage. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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White rice with beaf stew & steamed cabbage is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. White rice with beaf stew & steamed cabbage is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have white rice with beaf stew & steamed cabbage using 13 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make White rice with beaf stew & steamed cabbage:
  1. Take 400 g beaf
  2. Prepare 1 cup pishori rice
  3. Take 100 g peas
  4. Get 1 big carrot
  5. Get Onion
  6. Get Garlic
  7. Make ready Ginger
  8. Get 3 tomaties
  9. Prepare cabbage
  10. Take oil
  11. Prepare salt
  12. Make ready 4 big potatoes
  13. Take hoho

To make the best rice pilaf you need to have a fatty type of meat like beef chuck. You can also use tri-tip or stew meat, but those tend to not be as tender and soft. For this dish, we take ground beef that is cooked in a pot and season it with cilantro, garlic powder, parsley flakes, black pepper and cayenne We let this simmer for a bit and place in the rice into the microwave to cook. After a everything has fully cooked we plate the beef stew with a side of white rice.

Steps to make White rice with beaf stew & steamed cabbage:
  1. Boil I cup rice in 2 cups of water, add oil n salt to taste
  2. Boil meat, when its soft add onions, ginger & garlic, and oil. let it cook for 3minutes
  3. Add potatoes cook for 10min
  4. Add peas, cook for few minutes, then add carrots, tomatoes and hoho.
  5. Add a glass of water and cook for 5-10min
  6. Steam cabbage for a minute to avoid overcooking and serve

A gorgeous Greek stew with beef, red wine, orange rind, and pearl onions. "It's best made the day before," says Lolly B. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. This stew tastes even better the next day. Just cool it down before placing it, covered, in the refrigerator. When you're ready to serve, gently reheat the stew on the stove top, garnish it with green onions, and serve it with rice that's made the.

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