John Myers
Ouzo Beef with Rice Noodles
The perfect ouzo beef with rice noodles recipe with a picture and simple step-by-step instructions.
- 1 kg Beef
- 2 Shallots
- 2 tbsp Rapeseed oil
- Salt and pepper
- 2 tbsp Tomato paste
- 100 ml White wine dry
- 500 ml Meatsoup
- 2 Bay leaves
- 5 Stems Fresh thyme
- 500 g Carrots
- 4 tbsp Ouzo
- 100 g Black pitted olives
- 4 Stems Parsley
- 125 g Rice noodles
- Cut the beef (from the shoulder) into 2-3 cm pieces. Halve and quarter the shallots. Heat the oil in a pressure cooker (without a lid) and fry the meat in 3 portions until light brown, then remove from the pan. Fry the shallots in the roasting set, add the tomato paste and fry briefly. Deglaze with wine and reduce almost completely. Pour in the broth. Pluck the thyme leaves from the stalks, add the meat, thyme and bay leaves and cover and simmer over a medium heat for about 30 minutes.
- Peel the carrots and cut into thin slices, add to the meat and add the ouzo. Let everything stew with the olives for another 15 minutes.
- Chop the parsley leaves. Cook the rice noodles in plenty of boiling salted water according to the instructions on the packet, drain and drain.
- Spread the ouzo beef with rice noodles on plates and serve sprinkled with parsley.
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