Recipe of the day
Beef with olives, tomato rice and mother’s salad
- Ingredients
- Beef with olives
- 400 g beef, lean
- 250 g broccoli
- 250 g mushrooms
- 100 g onion(s)
- 200 g cabbage
- 30 g olives, green
- 5 g thyme
- 5 g garlic
- 20 g parsley
- 0.5 tbsp oil, olive
- salt
- pepper
- 240 g roll(s), coarse
- Tomato rice
- 200 g rice
- 200 g tomato(es)
- salt
- Mother's salad
- 200 g corn, kernels, frozen
- 100 g lettuce, radicchio
- 300 g lettuce, iceberg
- 200 g tomato(es)
- 30 g chives
Beef with olives
Rinse the vegetables and cut them into small pieces. Remove any excess fat from the meat, cut into thin strips and fry in a pan with a little oil. When the meat is tender, remove it and keep it warm. Add the onion and cabbage to the pan and let it simmer for 5 min. Add mushrooms, chopped parsley, crushed garlic, salt and pepper. Let everything simmer for a few minutes. Add the meat and olives last. Heat the dish thoroughly and add spices according to taste.
Serve with the warmed rolls.
Tomato rice
Chop the tomatoes, or use tinned chopped tomatoes. Cook the rice according to the instructions on the package, where you substitute half of the water with chopped tomatoes in the same proportion. Add salt according to taste.
Mother’s salad
Corn, thawed. Rinse the lettuces and cut them into thin strips. Rinse the tomatoes and cut them into thin boats. Finely chop the chives. Combine all the vegetables.
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