1. Main Page
  2. Fast and tasty
  3. Rice with meat gravy in a frying pan

Rice with Meat Gravy in a Skillet

A very tasty, filling family dish made from simple ingredients! Fragrant rice with aromatic meat gravy in a skillet is a two-in-one dish. And you can use this recipe for more than just rice — the rich beef-and-vegetable gravy goes with any grain!

MariaAuthor avatar
Recipe author
Rice with meat gravy in a frying pan
Watch the video
Rice with meat gravy in a frying pan Rice with meat gravy in a frying pan Rice with meat gravy in a frying pan Rice with meat gravy in a frying pan
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 33 % 7 g
Fats 19 % 4 g
Carbohydrates 48 % 10 g
107 kcal
GI: 20 / 80 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make rice with meat gravy in a skillet? First, gather the ingredients on the list. We'll start with the gravy, since it takes longer to cook than the rice. You need bone-in beef. I'm using beef ribs with plenty of meat, but you can use other cuts.

  2. Step 2:

    Step 2

    Wash and dry the beef. Separate the meat from the bones. Put the bones in a pot and pour in 1.5 liters of water. Bring the broth to a boil over medium heat and cook, skimming off the foam, for 1 hour.

  3. Step 3:

    Step 3

    Then strain the finished broth and discard the bones. You can make the broth ahead of time — the evening before, for example — and just reheat it right before cooking.

  4. Step 4:

    Step 4

    Cut the beef into strips and sprinkle it with spices. If the beef has any tough sinews, remove them.

  5. Step 5:

    Step 5

    Peel the daikon and cut it into strips.

  6. Step 6:

    Step 6

    Cut the onion into small cubes.

  7. Step 7:

    Step 7

    Remove the seeds from the bell pepper and cut it into strips.

  8. Step 8:

    Step 8

    You can cut the tomatoes into small cubes after peeling them, or grate them on a coarse grater, discarding the skin. How do you remove the skin from tomatoes? Cut a cross in the bottom of each and drop them into boiling water for 1 minute. After that the skin slips off very easily.

  9. Step 9:

    Step 9

    Heat 40 ml of vegetable oil in a deep skillet over high heat. Add the meat and fry it until browned.

  10. Step 10:

    Step 10

    Add the onion and fry everything together for another 2–3 minutes.

  11. Step 11:

    Step 11

    Add the bell pepper, daikon, and chopped tomatoes. Braise everything, stirring, for 5–7 minutes. It's important to pick the right pan up front, one big enough to hold the meat, vegetables, and broth. I had to switch to a deeper pan partway through cooking.

  12. Step 12:

    Step 12

    Pour 400 ml of hot meat broth over the meat and braise over low heat for 10 minutes.

  13. Step 13:

    Step 13

    Then pour in the rest of the broth, season with salt and pepper to taste, and braise for another 30 minutes.

  14. Step 14:

    Step 14

    While the gravy braises, make some fluffy rice. A parboiled variety works well — it holds its shape and won't go mushy. I'm using golden parboiled rice. Besides the spices listed, you can use any you like.

  15. Step 15:

    Step 15

    Rinse the rice until the water runs clear. Bring 400 ml of water to a boil in a saucepan. Add the rice, along with the vegetable oil and salt. Cook over low heat, uncovered, until the rice is done and the liquid has evaporated.

  16. Step 16:

    Step 16

    At the end, sprinkle in the ground cumin and coriander and stir.

  17. Step 17:

    Step 17

    Spoon the fluffy rice into a deep bowl and ladle the meat gravy over it. Enjoy!

  • If you like, you can swap the rice for any other grain. Just account for how different grains cook! The cooking time may go up or down, and some grains need to be soaked first.
  • Important! To make rice dishes turn out delicious every time, read the article on the finer points of choosing and cooking rice.
  • Since everyone's sense of saltiness, sweetness, bitterness, spiciness, acidity, and heat is different, always add spices and seasonings to your own taste! If you're using a seasoning for the first time, keep in mind that some are especially easy to overdo (chili pepper, for example).

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Rendered beef fat - 871  kcal/100g
  • Fatty beef - 171  kcal/100g
  • Lean beef - 158  kcal/100g
  • Beef brisket - 217  kcal/100g
  • Beef sirloin - 380  kcal/100g
  • Lean beef roast - 200  kcal/100g
  • Beef shoulder - 137  kcal/100g
  • Beef ribs - 233  kcal/100g
  • Beef leg - 104  kcal/100g
  • Beef tail - 184  kcal/100g
  • Boiled ham - 269  kcal/100g
  • Corned beef - 216  kcal/100g
  • Raw wild rice - 353  kcal/100g
  • Raw brown rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • Raw white fortified rice - 363  kcal/100g
  • Boiled white fortified rice - 109  kcal/100g
  • Raw parboiled long-grain white rice - 369  kcal/100g
  • Boiled parboiled long-grain white rice - 106  kcal/100g
  • Dry instant rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Rice - 344  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Cumin - 112  kcal/100g
  • Daikon - 21  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Khmeli-suneli - 417  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Ground coriander - 25  kcal/100g

Similar recipes

Related and additional categories: