Lemon beef is a classic recipe for our Sunday table, which we usually accompany with rice or french fries. But what would you say instead of the usual rice to be served with political rice? You will definitely love this combination!
For the beef:
- 2 kg beef scallop or mouse
- 2 onions
- 3 cloves garlic
- 2 carrots
- 1 bay leaf
- 100 ml white wine
- Grate and juice of 2 lemons
- 1 cube of vegetable broth or beef
- Flour for sprinkling
- Olive oil
- Salt, pepper
For politiko rice:
- 2 cups of basmati rice
- 3 cups of water
- 20gr. cold butter
- 6 pcs of vermicelli noodles
- 1 tbsp. of dairy butter
- 1 ½ cup of chicken broth
- ½ cup of black raisin
- 1/3 cup of roasted pine nuts
- Cut the beef into small pieces (about 5 cm) and put the olive oil in a wide saucepan to heat. Put the flour on a plate, place the beef pieces, season with salt and pepper and sprinkle with flour. This helps our sauce to set.
- Saute the meat on all sides and remove from the pot by placing it on a plate.
- In a saucepan, sauté the chopped onion and garlic, the carrot in pieces and when they are sautéed, add the beef, the bay leaf, the broth and quench with wine and the juice from the lemons.
- Add about 1 ½ liter of water. Cover the saucepan with a lid and let it boil on high heat for 45 minutes and then lower a little, simmering for about 1 hour more. From time to time add water, if needed. Finally add the lemon zest
For the politiko rice:
- Wash the rice well under running water.
- Put the rice, water, butter in pieces and salt in a saucepan, cover with a lid.
- Put on high heat and when it boils, stir and reduce the heat to a minimum. Cover with a towel and put the lid on. Leave the rice for 16 minutes without opening the lid.
- Remove the pan from the heat and leave it covered for 5 minutes. Open and fluff it, stirring with a wooden spoon.
- In a pan put 1 tbsp dairy butter and roast the vermicelli noodles that we have broken into pieces. When it turns brown, add the broth. When the vermicelli noodles soften, add the raisins and finally the pine nuts
Tip: If we see that the saucepan has enough water and our meat is ready, remove the meat and leave the sauce on high heat until it evaporates and thickens to the desired result.
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