Ingredients:
- 1l chicken and beef stock
- 1/5 cup rice
- 1-2 celery stalks
- 2 small carrots
- tinned tomatoes (500 ml)
- 25 dag entrecôte
- colza oil
Optionally:
- crème fraîche or sour cream
I started preparation from heating the broth. Since all kinds of broth loose their quality when heated too fast or overboiled I decided to put it over a medium heat. While it was gaining temperature
I sliced the carrots and celery stalks into 0,5 cm rounds (or semi-circles), cut the beef into 2 cm dice. Once the broth has boiled I added rice and sliced veggies. Now, we've got plenty of time to pan fry our beef cubes to a nice, brown colour and leave them to rest. They need only a couple of minutes if you want them medium rare (and we're sure that your pupp does ;)). I fried mine for 3 minutes, tossed, and fried for another 3 minutes over a high heat. It's important to use a little more oil than usual - dependently on how much fat has your broth. When you notice the rice is fluffy and tender and the vegetables soft, you can add tinned tomatoes. I boiled the soup over a low heat for another 6 minutes. At the end I added beef and the remaining oil from the pan. Effects? See for yourself ;)
I sliced the carrots and celery stalks into 0,5 cm rounds (or semi-circles), cut the beef into 2 cm dice. Once the broth has boiled I added rice and sliced veggies. Now, we've got plenty of time to pan fry our beef cubes to a nice, brown colour and leave them to rest. They need only a couple of minutes if you want them medium rare (and we're sure that your pupp does ;)). I fried mine for 3 minutes, tossed, and fried for another 3 minutes over a high heat. It's important to use a little more oil than usual - dependently on how much fat has your broth. When you notice the rice is fluffy and tender and the vegetables soft, you can add tinned tomatoes. I boiled the soup over a low heat for another 6 minutes. At the end I added beef and the remaining oil from the pan. Effects? See for yourself ;)
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