Beef ragout with nut rice

Name: beef ragout with nut rice
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 275 g nut rice; 400 g mushrooms; 50 g unsalted butter or margarine; 75 g wheat flour; 1 pot power broth beef 350 ml, Bush; 500 ml water; 450 g fine frozen garden peas; 3 el water; 1 tray fresh fresh mint

Ragout of beef with nut rice, mushrooms and garden peas.

Ingredients

Directions

Cook the nut rice according to the instructions on the package.
In the meantime, clean the mushrooms and cut them into quarters. Heat the butter in a skillet and fry the mushrooms for 4 minutes on a high heat.
Add the flour and cook for 2 minutes on medium heat. Add the pot of power broth including the pieces of beef and the water.
Bring to the boil while stirring and in the meantime spread the pieces of beef with the wooden spoon into smaller pieces.
Let the ragout cook gently for 7 minutes.
In the meantime, heat the peas with 3 tbsp water (per 4 persons) in another pan. Remove the leaves of fresh mint from the twigs and cut into strips.
Mix 2/3 of the fresh mint through the peas. Divide the rice, ragout and peas over the plates. Sprinkle with the rest of the coin.