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Beef Timbale with Mushrooms & Sautéed Rice

Name: Beef Timbale with Mushrooms & Sautéed Rice
Prep time: 25 min

Preparation

25 min

Serves

Ingredients

Beef

1 Tbsp Olive oil

7 oz Double-minced beef

1 ¼ Cups Fresh mushrooms

½ Cup Onion

2 Tbsp Red wine vinegar

100 ml + 50 ml Water

A pinch of Salt

2 Fresh Rosemary stems (optional)

4 Scoops ThickenUp® Clear

Sautéed Rice

1 oz Basmati rice

1 ¼ Tsp Olive oil

1 Tsp Garlic

⅛ Cup Carrots

½ Cup + 2 Tbsp Water

½ Pinch of Salt

4 Scoops ThickenUp® Clear

Beef:

1. Clean the onion and mushrooms. Chop the onion in the food processor into ¹⁄₁₆-inch pieces and sauté with the olive oil in the pan over medium heat.
2. Repeat the same process with the mushrooms and cook with the onion for 4-5 mins.
3. Blend the minced meat in the blender for 1-2 min and add to the pan. Cook for 2 min.
4. Add the vinegar, 100 ml of water and the rosemary stem (optional). Cook for 7-9 min covered with the lid. Add the salt.
5. Remove the Rosemary stems if you added them. Blend with 50 ml of water for 3-4 mins. Add 2 scoops of ThickenUp® Clear and blend again until you reach the desired consistency^Ŧ and a smooth texture (no lumps). Set aside for later.
Sautéed Rice:

6. Peel the carrots and cut into ¼-inch cubes. Boil with the rice for 18 min. Once cooked, strain and set aside for later.
7. Peel and chop the garlic. Lightly brown the chopped garlic in the olive oil in the pan over medium heat for 1-2 mins. Add the boiled rice with the carrots to the pan and sauté for 1 min. Add the salt.
8. Blend with ½ cup + 2 Tbsp of water for 2-3 min. Add 4 scoops of ThickenUp® Clear and blend again until you reach the desired consistency^Ŧ and a smooth texture (no lumps). Set aside for later.
Presentation:

Present the beef like a steak and the rice like droplets on the plate.