Beef pan with mustard and dill sauce

Ingredients for 2 servings:

• 200 g rice
• 300 g beef
• 1 bell pepper
• 5 mushrooms
• 1 spring onion(s)
• 200 g broccoli, frozen
• ½ bunch of dill
• 1 tsp, heaped mustard
• 1 tbsp citric acid

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Dice the beef and brown it in a pan with olive oil, adding salt while cooking. Dice the bell peppers, halve the cleaned mushrooms, chop the broccoli into bite-sized pieces, and slice the spring onions. Add everything and simmer for about 4 minutes, until al dente or tender. Place the loose rice in a small saucepan and season with salt. Pour in hot water (approximately double the amount) and cook until tender. Stir at first to prevent the rice from sticking to the bottom of the pan. Then add the rice water (it should be porridge-like) to the pan to thicken the sauce. Finally, reduce the heat to low and mix in the pepper, freshly chopped dill, mustard, and citric acid.