Roast Beef Pillau

Ingredients

• one tablespoon of butter
• a small onion chopped fine
• two cups of coid beef cut into fine dice
• half a teaspoon of salt
• a quarter of a teaspoon of pepper
• half a cup of washed rice
• a cup and a half of canned tomatoes
• a cup of boiling water

Method

1. 1

   Cook for five minutes in a saucepan one tablespoon of butter and a small onion chopped fine.

2. 2

   Before it begins to brown, add two cups of cold beef cut into fine dice, seasoned with half a teaspoon of salt and a quarter of a teaspoon of pepper.

3. 3

   Allow it to cook very slowly for ten minutes.

4. 4

   While it is cooking, cover half a cup of washed rice with cold water and set it over the fire to boil.

5. 5

   When it has cooked for five minutes, drain it out into a fine strainer and let cold water run through it till every grain separates.

6. 6

   Add the rice to the beef, pour over it a cup and a half of canned tomatoes.

7. 7

   Pour in a cup of boiling water and cook slowly till the rice is perfectly soft.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 34. The excerpt below is the record exactly as published.

ROAST BEEF PILLAU Cook for five minutes in a saucepan one table- spoon of butter and a small onion chopped fine. Before it begins to brown, add two cups of coid beef cut into fine dice, seasoned with half a teaspoon of salt and a quarter of a teaspoon of pepper. Allow it to cook very slowly for ten minutes. While it is cook- ing, cover half a cup of washed rice with cold water and set it over the fire to boil. When it has cooked for five minutes, drain it out into a fine strainer and let cold water run through it till every grain separates. Add the rice to the beef, pour over it a cup and a half of canned tomatoes. Pour in a cup of boiling water

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