John Myers
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Stuffed Beefsteak Tomatoes with Basmati Rice
The perfect stuffed beefsteak tomatoes with basmati rice recipe with a picture and simple step-by-step instructions.
Stuffed beefsteak tomatoes:
- 6 Large beefsteak tomatoes, 250 g each
- 500 g Minced meat (pork)
- 3 Onions approx. 250 g
- 3 Garlic cloves
- 4 tbsp Sunflower oil
- 3 tbsp Tomato paste
- 1 tbsp Sweet soy sauce
- 1 big pinch Sugar
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 tsp Sweet paprika
- 1 Cup Beef broth (1 teaspoon instant)
- 750 ml Beef broth (3 teaspoons instant)
- 1 cups Whipped cream 200 g
- 2 big pinches Coarse sea salt from the mill
- 2 tbsp Tapioca starch
Basmati rice:
- 250 g Basmati rice
- 450 ml Water
- 0,5 tsp Salt
Serve:
- Parsley for garnish
Stuffed beefsteak tomatoes:
- Peel the onions and garlic cloves and chop them finely. Heat sunflower oil (2 tbsp) in a pan, fry the minced meat in it until crumbly and remove. Add sunflower oil (2 tbsp) to the pan and stir-fry the onion cubes with the garlic clove cubes. Add tomato paste (3 tbsp) and fry / roast. Season with sweet soy sauce (1 tbsp), sugar (1 big pinch), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches) and sweet paprika (1 teaspoon). Add the seared mince again / mix in and fry everything briefly / stir-fry and deglaze with a cup of beef stock. Wash tomatoes, cut off the lid, carefully scoop out the tomatoes with a small spoon, fill with the mince filling, put the lid back on and put the filled tomatoes in a baking dish. Mix the remaining mince filling with the beef broth (750 ml) and pour into the baking dish. Cover and bake the casserole dish in the preheated oven for approx. 20-25 minutes. Carefully remove the filled tomatoes, stir the cream (200 g) into the gravy, season with coarse sea salt from the mill (2 big pinches) and thicken with the tapioca starch (2 tbsp) dissolved in cold water.
Basmati rice:
- Bring basmati rice (250 g) to the boil in water (450 ml), stir well and cook with the lid closed on the lowest temperature setting for about 20 minutes.
Serve:
- Serve the stuffed beefsteak tomatoes garnished with basmati rice and parsley.
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