Hip steak Djuvec rice pan

Hip steak Djuvec rice pan

This hip steak djuvec rice pan is prepared with eggplant. Cut the eggplant into slices. Quarter and season with salt. Let stand for a few minutes. Dab with kitchen paper. Heat 1 tablespoon olive oil in a frying pan. Sear beef rump steak for 1 minute per side. Reduce temperature gradually. Continue searing beef rump steak for 2 minutes on each side. Remove from pan. Season beef rump steak with ground pepper and salt. Cut into slices. Heat 1 tablespoon olive oil. Fry eggplant until it begins to brown. Remove from pan. Dice red pepper, onion and garlic cloves. Sauté in 1 tablespoon olive oil. Add rice. Sauté briefly. Deglaze Djuvec rice with cream. Add tomato cubes from the can. Season Djuvec rice with pepper from the mill, salt and chili flakes. Bring to the boil briefly. Let Djuvec rice swell on low heat for 20 minutes. Finely chop the parsley and mix in. Mix hip steak and aubergines into the Djuvec pan. Heat briefly.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 45 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
655 kcal
60 g
40 g
28 g

(C)opyright by Marions Kochbuch