Uzbek pilaf beef
Any pilaf for most of us begins with the choice of the most important component - just rice. Round or oblong, steamed, oiled or plain finally sort itself cereals (Chinese, Korean, Uzbek, and the Crimean More hundred and fifty species of all kinds) even the most experienced cook can confound.
But I'm doing much simpler: buy one that looks just like him to "ask in my mouth." And you know, such a simple method of selecting has never let me down.
So, we need 250 ... 300 grams of rice. But take a clean, rinse it because we will not. So it remains very crumbly.
Meat. Of course, for the classic version of lamb needed. But today we will use beef, since it is much easier to buy, and the peculiar smell she simply does not exist. Just take the 450 ... 500 grams of finished goulash.
That's all the wisdom and subtleties of how to prepare tasty and crisp risotto with beef. And as you have just seen, nothing complicated, and there is not special. But to evaluate how gentle and wonderful it turned out, you have to cook it yourself.
Enjoy your appetite.