Ingredients
400g thinly sliced beef
200g mushrooms
60g pickled cucumbers
200g sour cream
chopped parley, to taste
1/2 lemon
coursely ground black pepper
200g uncooked rice
50g butter
Steps
- Cut the beef into bite-size pieces and sprinkle with salt. Lightly apply olive oil to both sides of each piece.
- Cut the mushrooms and cucumbers into 5mm slices.
- Put the butter in a pan over high heat. When it starts to melt, add the rice. Stir constantly so that the butter is absorbed by the rice.
- When the hot butter starts to bubble, reduce the heat to very low and continue stirring until the rice turns slightly yellow.
- Add 300ml of water, increase heat to medium and add salt. After boiling, cover and reduce heat to low. Cook for 15 to 20 minutes, stirring occasionally.
- Put a very small amount of olive oil in a frying pan and brown the beef. Add the mushrooms and saute together, and then add the cucumbers. Add salt to taste nd a pinch of black pepper.
- Add the sour cream and stir together well. Add the chopped parsley, a pinch of grated lemon peel and a squeeze of lemon. Mix lightly and turn off the heat.
- Serve on a plate with the buttered rice.
Tamagawa Salad 