Argentinian Beef and Pilaf Bowl with Creamy Sauce
A hearty German-inspired dish featuring tender beef, flavorful pilaf, and a rich creamy sauce.
Ingredients
- ●1 pound Argentinian beef strips sliced into thin strips
- ●1 cup Masarepacooking instructions on packaging
- ●2 cups Pilaf riceuncooked
- ●1 medium Onionchopped
- ●3 cloves Garlicminced
- ●2 cups Beef brothhomemade or store-bought
- ●1 cup Heavy creamor substitute with milk or half-and-half
- ●1 teaspoon Dried oreganooptional
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- 3
Add the beef strips and cook until browned, about 3-4 minutes. Remove from pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for an additional minute.
- 6
Add the uncooked pilaf rice to the pot and cook for 1-2 minutes, stirring constantly.
- 7
Add the beef broth, dried oregano, salt, and pepper to the pot. Stir to combine.
- 8
Return the beef strips to the pot and bring the mixture to a boil.
- 9
Transfer the pot to the preheated oven and bake for 25-30 minutes, or until the pilaf is tender and the liquid has been absorbed.
- 10
While the pilaf is cooking, prepare the creamy sauce by combining the heavy cream and 1 tablespoon of butter in a small saucepan over medium heat. Bring the mixture to a simmer and cook until the sauce has thickened slightly.
- 11
Remove the pot from the oven and fluff the pilaf with a fork. Serve hot, topped with the creamy sauce.