Easy Creamy Beef Pot (Print Version)
# Ingredients:
→ Main Ingredients
01 -
24 g parmesan cheese, freshly grated plus some extra for topping
02 -
60 ml thick cream
03 -
140 g uncooked white long grain rice
04 -
60 g sun-dried tomatoes in oil, drained and chopped
05 -
415 ml beef stock, less salt
06 -
Salt and cracked black pepper for flavor
07 -
1 teaspoon chili flakes (more or less as you like)
08 -
1 teaspoon Italian herbs mix
09 -
2–3 cloves garlic, crushed up or 1 teaspoon dry minced garlic
10 -
450 g lean ground beef, 96% or 92%
→ To Serve
11 -
Some extra parmesan, grated
12 -
Fresh basil, finely chopped
# Instructions:
01 -
Sprinkle basil over the top and set out some more parmesan on the table.
02 -
Mix in the cream and parmesan, give it a taste, then toss in more salt or pepper if you feel like it.
03 -
Turn the heat super low, put the lid on, and let it cook for 20 minutes. Peek every five minutes to stir so nothing burns and the rice cooks nice and even.
04 -
Splash in the beef stock, scrape up all those brown bits on the bottom so they're mixed in, then let it gently bubble away.
05 -
Drop in the chopped sun-dried tomatoes and pour in the rice. Stir it up for half a minute so the rice gets a bit toasty.
06 -
Toss in the garlic, Italian herbs, chili flakes, half a teaspoon of salt, and about a quarter teaspoon of black pepper. Stir for a minute till it smells amazing.
07 -
Get your big pan hot on medium-high. Throw in the ground beef and break it up as it cooks till it's totally browned.
# Notes:
01 -
Give the rice a good stir every now and then while it's simmering. That way it won't stick and it cooks evenly.