Beef, brown gravy and rice: Difference between revisions
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|Author=Chef | |Author=Chef | ||
|ImageComment = Beef, Brown gravy and rice | |ImageComment = Beef, Brown gravy and rice | ||
|Servings = | |Servings = Serves 2 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 30 minutes | |TotalTime = 30 minutes | ||
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| Pack of [[Stewing|stewing]] [[Beef|beef]], 350 grams | | Pack of [[Stewing|stewing]] [[Beef|beef]], 350 grams | ||
| 1 pack of [[Boil|boil]] in the bag [[Rice|rice]] (we find 1 bag does 2 people despite what the box says) | | 1 pack of [[Boil|boil]] in the bag [[Rice|rice]] (we find 1 bag does 2 people despite what the box says) | ||
| [[Gravy]] granules | | 1 tablespoon [[Gravy]] granules | ||
| Seasoning to taste (I usually use either [[Herbes de Provence]] or [[Oregano|oregano]] on its own) | | Seasoning to taste (I usually use either [[Herbes de Provence]] or [[Oregano|oregano]] on its own) | ||
| [[Oil]] for [[Frying|frying]] | | [[Oil]] for [[Frying|frying]] | ||
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{{RecipeMethod | {{RecipeMethod | ||
| Flash [[Fry|fry]] the [[Beef|beef]] so that it is sealed. | | Flash [[Fry|fry]] the [[Beef|beef]] so that it is sealed. | ||
| Make up the [[Gravy|gravy]] and season so it is of a watery | | Make up the [[Gravy|gravy]] and season so it is of a watery consistency like chip shop gravy (this will reduce during cooking) and then pour it into the [[Frying pan|frying pan]]. Cover and reduce until the [[Beef|beef]] is cooked fully - usually about 20 minutes or so. | ||
| Prepare [[Rice|rice]] as per packet instructions. | | Prepare [[Rice|rice]] as per packet instructions. | ||
| Bon appetit! | | Bon appetit! | ||
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[[Category:Stews and casseroles]] | [[Category:Stews and casseroles]] | ||
[[Category:Boiled or simmered]][[Category:Pan fried]] | [[Category:Boiled or simmered]][[Category:Pan fried]] | ||
Revision as of 12:56, 7 July 2016
| Beef, brown gravy and rice | |
|---|---|
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| Beef, Brown gravy and rice | |
| Servings: | Serves 2 |
| Ready in: | 30 minutes |
| Prep. time: | None |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 24th October 2012 |
Plain boiled/steamed rice with Beef and brown gravy. As simple as that!
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Pack of stewing beef, 350 grams
- 1 pack of boil in the bag rice (we find 1 bag does 2 people despite what the box says)
- 1 tablespoon Gravy granules
- Seasoning to taste (I usually use either Herbes de Provence or oregano on its own)
- Oil for frying
Method
- Flash fry the beef so that it is sealed.
- Make up the gravy and season so it is of a watery consistency like chip shop gravy (this will reduce during cooking) and then pour it into the frying pan. Cover and reduce until the beef is cooked fully - usually about 20 minutes or so.
- Prepare rice as per packet instructions.
- Bon appetit!
Serving suggestions
Serve hot - put the rice on a pre-warmed plate, make a small well in the centre and spoon in the beef/gravy mixture.
Variations
You could add vegetables such as peas, sweetcorn etc or even sweet/bell peppers. Also, if you find that the beef is a bit tough, cook it as if you were making a stew. Then take the beef out of the water and use some of this water to make the gravy and finally reduce it until it thickens.
Chef's notes
An American friend told me about this dish he had during his childhood, I asked him what ingredients were in it and I made it for him one day, and he was rather impressed!
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