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Beef pilaf in a sleeve for roasting in the oven

0
630
Kitchen Eastern
Calorie content 110.6 kcal
Portions 3 port.
Cooking time 80 minutes
Proteins * 5 gr.
Fats * 7.9 gr.
Carbohydrates* 21.7 g
* per 100 gr. product
Beef pilaf in a sleeve for roasting in the oven
Content

Of the many beef dishes, pilaf is especially popular. This meat is often dryish, so choose young beef for pilaf. Beef pilaf in the sleeve is considered a dish adapted to modern cuisine, but properly prepared, it does not yield to its taste traditional from a cauldron. For pilaf, choose good rice - "Devzir" or long-grain, because it is this kind that absorbs the aroma of spices, water and fat and gives pilaf friability.

Ingredients

Cooking process

step 1 out of 11
Chop the peeled and washed carrots on a medium grater. Cut the peeled onion into medium pieces.
step 2 out of 11
Rinse the beef with cold water, pat dry with a kitchen towel and cut into oblong pieces.
step 3 out of 11
Heat vegetable oil in a skillet and fry the onion in it until lightly browned.
step 4 out of 11
Transfer the grated carrots to the onion and fry until soft. Transfer the fried vegetables from the skillet to a separate plate.
step 5 out of 11
Then add a little oil to the same frying pan and fry the beef pieces in it. Fry the meat over high heat, stirring continuously and until golden brown on all sides.
step 6 out of 11
Rinse the required amount of rice thoroughly several times (5–8) with cold water and transfer it to a deep bowl.
step 7 out of 11
Then transfer the fried vegetables and beef to the rice. Add garlic, chopped into slices, to these ingredients, add seasoning, sweet paprika and salt to your liking.
step 8 out of 11
Then mix the ingredients well with a spoon.
step 9 out of 11
Place the prepared pilaf mixture into the baking sleeve, pour water into the sleeve and fasten the ends tightly with clips. Do not forget to pierce the sleeve so that it does not burst in the oven.
step 10 out of 11
Transfer the sleeve with pilaf to a baking sheet and bake in an oven preheated to 180 ° C for 50 minutes.
step 11 out of 11
Then remove the sleeve with the cooked beef pilaf from the oven, carefully cut and stir the pilaf gently with a spoon. You can serve the dish to the table.
Bon Appetit!

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