Garlic Butter Beef (Print Version)
# Ingredients:
→ Meat and Protein
01 -
450 g minced beef
→ Grains
02 -
200 g white rice (long-grain)
→ Cooking Oils and Fats
03 -
2 tablespoons butter (unsalted)
04 -
2 tablespoons olive oil
→ Aromatics and Seasonings
05 -
1 teaspoon ground onion powder
06 -
4 minced garlic cloves
07 -
Freshly ground black pepper to taste
08 -
Salt as needed
09 -
1 teaspoon smoked paprika
10 -
1.5 tablespoons Cajun spice blend
→ Liquids
11 -
480 ml plain water
12 -
240 ml heavy cream
13 -
360 ml beef stock
→ Cheese
14 -
40 g Parmesan (freshly grated)
15 -
100 g cheddar (shredded)
→ Garnish
16 -
Fresh parsley, chopped
# Instructions:
01 -
Wash the rice briefly with cold water. Bring 480 ml water to a rolling boil in a pot. Stir in the rice, lower the heat, cover, and let it cook gently for 18–20 minutes. Take it off the stove once the water's fully soaked up and let it cool off.
02 -
Heat up a big skillet on medium-high, add olive oil, and toss in the minced beef. Break it up with a spatula while it cooks. Once browned, you can remove any extra grease if needed.
03 -
Mix in the garlic, Cajun seasoning, paprika, and onion powder. Stir everything around for 1–2 minutes until you smell that amazing garlicky aroma.
04 -
Pour beef broth and heavy cream into the skillet. Stir well and scrape the pan to lift up anything stuck to the bottom. Let it simmer for around 5 minutes as it thickens a bit.
05 -
Toss in all the cheddar, Parmesan, and butter. Stir nonstop until everything melts down and the sauce becomes velvety. Adjust salt and pepper until the taste is just right.
06 -
Stir the cooked rice into the cheesy mix, making sure it's completely coated in the sauce.
07 -
Spoon into serving bowls and sprinkle chopped parsley on top. Serve immediately while it's hot.
# Notes:
01 -
For the creamiest result, use freshly grated cheeses and let the dish sit for a few minutes after cooking so the rice soaks up all the flavors.