Pilaff of Beef

Ingredients

• Cut I pound of tender beef
• add i onion, minced fine
• a bit of celery
• some parsley
• thyme
• sufficient stock to moisten all
• add a spoonful of white wine
• around J^ pound of rice
• cover with tomato sauce

Method

1. 1

   Cut beef into slices, cook with minced onion in butter, add celery, parsley, thyme, and stock.

2. 2

   Once done, add white wine and serve with boiled rice and tomato sauce.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 39. The excerpt below is the record exactly as published.

PILAFF OF BEEF. (Barcelona.) Cut I pound of tender beef — fresh meat — into 4-inch slices, add i onion, minced fine, in butter, a bit of celery, some parsley, thyme, seasoning, and sufficient stock to moisten all. Cook until the meat is done, add a spoonful of white wine, pour on a hot dish, arrange around J^ pound of rice, boiled in some stock, and cover with tomato sauce

Cook this with the app: pantry check, scaling, and the assistant.