John Myers
Beef Steaks with Champion Sauce and Rice
The perfect beef steaks with champion sauce and rice recipe with a picture and simple step-by-step instructions.
- 3 cups Rice parboiled
- 6 cups Water
- 1 pinch Salt
- 500 g Mushrooms brown
- 1 size Onion
- 0,25 liter Semi-Dry white wine
- 2 cups Cream
- 1 teaspoon Vegetable broth
- 1 teaspoon Parsley
- 2 slices Beef steak
- 2 slices Salt and pepper
- Bring 6 cups of water to a boil. Add the vegetable stock and salt. Then add the 3 cups of rice and simmer on a lower level.
- Peel the onion and cut into small cubes. Steam in a pan.
- Clean and chop the champions, then add to the onions as well.
- Deglaze the whole thing with white wine, pour the cream on top and let it boil down.
- Then season with a little salt and parsley.
- Tap the steaks lightly (with the heel of your hand) Put the steaks in the hot pan and fry them the way you want them to be.
- Arrange the rice, steaks and champagne sauce on a plate. And have a good time.
- By the way, I only ate rice with the champagne sauce, which was very tasty.
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