Roasted Butcher to La Pan with Rice Spring
10 ingredients •
7 steps
• 2 HORAS
Cook time
1 hr 30 min.
Prep time
30 min.
Skill level
Intermediate
![Roasted Butcher to La Pan with Rice Spring](https://s-api.qcart.app/images/comoquiero-uploads/images/recipes/originals/404.jpg?s=716x600&fit=cover&ext=webp)
Choose your servings
1 - 2
Ingredients
10 ingredients
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- 400 grams Vacuno (asado carnicero)
- 2 tbsp Oil
- 1 cups Light Mayonnaise
- 1/2 units Onion
- 1/2 units Tomato
- 1/4 tsp Sal
- 1 pinch Pepper
- 1/4 tsp Sal de mar piramidal
- 3/4 cups Rice
- 1/2 cups Spring Salad
Steps
7 steps
- 1To prepare rice: in a pot, add half the oil great and throw the rice. Sail until it is almost translucent. Then add 1.5 cup boiling water through each cup of rice, take salt to taste, stir gently, cover and put it over low heat with toaster for 20 minutes. At the end of the time, turn off the fire and wait about 5 more minutes.
- 2Prepare the spring salad according to instructions the container.
- 3Once ready the rice and the spring salad, join and mix, distributing the vegetables well in the rice. Book covered so you do not lose heat.
- 4Cut the onion and tomato into segish. Remove visible fat from meat.
- 5In a skillet over high heat, add oil and seal the meat until it brown all its faces. Reserve.
- 6In a pot with oil, add the onion and tomato, and sauté over low heat. Passing the top (Inside) Round from Ribeye Roll to the pot, add white wine, to breathe and cook over high heat for 1.5 hours, or until the meat is soft and at the touch of a crystalline liquid.
- 7Serve accompanied by spring rice.
Nutrition facts
Per serving
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Calories | Carbohydrates | Protein | Fat |
---|---|---|---|
92 | 19.8 | 2.4 | 0.3 |
La amo!