Good afternoon here we will give you a recipe plain boiled rice with carbonnade of beef and ratatouille which is delicious The way making it is very not too difficult. You just need to be careful to get results from plain boiled rice with carbonnade of beef and ratatouille which has aroma and taste that able evoke our tastes.

So that the result of plain boiled rice with carbonnade of beef and ratatouille, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare plain boiled rice with carbonnade of beef and ratatouille the delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings used for make

1. Take *for the rice
2. Take 200 g dry rice
3. Take *for the beef
4. Take 600 g lean beef(top side)
5. Prepare salt
6. Prepare pepper
7. Prepare 50 g flour
8. Prepare 30 g oil
9. Prepare 250 g onions
10. Prepare 250 g beer
11. Take 20 g caster sugar
12. Prepare 30 g tomato puree
13. Take stock or water
14. Prepare **ratatouille
15. Prepare 200 g courgettes
16. Prepare 200 g aubergines
17. Prepare 200 g Tomatoes
18. Prepare 50 ml oil
19. Prepare 75 g onions
20. Prepare 2 garlic
21. Take 75 g red pepper diced
22. Prepare 75 g green pepper diced
23. Prepare salt pepper
24. Use persley

We recommend follow the BBC Good Food recipe. A lovely beef stew, perfect for a snowy weekend. I liked the addition of the anchovy / caper mixture towards the end of cooking. Strawberry Cheesecake with Graham Cracker Crust.

How to make Plain boiled rice with carbonnade of beef and ratatouille:

1. Wash the rice.add to prenty of boiling salted water
2. Stir to the boil and simmer gently until tender for 15 minutes
3. Pour into a sieve and rinse well under cold running water then boiling water.drain and leave in a the seive,place over a bowl and cover with a cloth
4. Place in a tray in a hotplate a keep it hot
5. ***the beef carbonnade
6. Cut the meet into thin slices
7. Season with salt ans pepper and pass through the flour
8. Quickly colour on both sides in hot fat and place in a casserole
9. Fry the onions to a light brown colour.Add to the meat
10. Add beer,sugar and tomatoe purée and sufficient brown stock or water
11. Cover with a tight lid and simmer gently in the oven until the meat is tender
12. ****Ratatoulile
13. Trim off both ends of the courgettes and Aubergines
14. Remove the skin,cut into 3 mm slice
15. Peel, remove the seeds and chop the tomatoes.Place the oil in a thick bottom pan and add the onions chopped
16. Cover with a lid and allow to cook gently for 5-7 min
17. Add the garlic, courgettes and aubergine and pepper
18. Season lightly with salt and pepper.Allow to cook gentry,toss occasionally and keep covered
19. Add tomatoes and continue cooking for 20 min
20. Ganish with parsley
21. Done and ready to serve!

Banana Bread with Lots of Toasted Walnuts. Chipotle Pork Tacos with Grilled Tomato Salsa and Lime. Margaret Fulton taught Australians how to cook. Hundreds of thousands of readers have discovered that it is not only Margaret Fulton's ability to cook, but her talent in imparting her technique and knowledge to others that makes this classic book the trusted and authoritative kitchen companion. Ratatouille (a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garlic) Pieds paquets (Lambs feet and tripe 'parcels' in a savoury sauce) Soupe au pistou (bean soup served with a pistou (cognate with Italian pesto) of fine-chopped basil, garlic and Parmesan) Most popular and familiar casseroles include ragout, hotpot, cassoulet, tagine, moussaka, shepherd's pie, gratin, rice or macaroni timballo, and carbonnade.

me, the simple preparation of Plain boiled rice with carbonnade of beef and ratatouille above can help you prepare servings that are delicious for family/friends Congratulations enjoy