My favorite scents and colors

My favorite scents and colors

Sunday, July 1, 2012

Stewed beef with tandoori


Stew beef, 600 grams
Basmati rice, 300 grams
50 grams of butter
Creme fraiche, 4 cups of 180 ml
Tandoori Masala, 80 grams
6 cloves of garlic crushed
Flavored sunflower oil
Salt, a teaspoon and another pinch of salt for the rice
Water for cooking the rice and remember, as much water as rice. 

In a bowl pour the stew of beef, 2 cups of creme fraiche, salt and Tandoori. Mix everything together with a wooden spatula and let stand in refrigerator for 30 minutes.

Meanwhile in another bowl, pour 2 cups of creme fraiche and garlic mix thoroughly and let stand in refrigerator. You can 'also don't use garlic if you don't want.

In a frying pan with lid, bring to medium heat, add now the beef and cook for 1 hour stirring occasionally.

After 50 minutes of cooking beef, boil the water for the rice with a pinch of salt. Add rice and boil until the water has dried. Remove from heat, cover with a lid and let stand another 10 minutes stirring occasionally.

Prepare the dish as in the photo and add some flavored sunflower oil.

1 comment:

  1. This looks simple and good. It's going on this week's menu. Thanks