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Chef's Choice with Rice Pilaf

Source of Recipe

1970's Cooking Demo by chef at Wirta Cafe, Aberdeen, WA


Recipe Introduction

A recipe from a 1970's cooking demo presented by a chef from the Wirta Cafe. We loved it!

List of Ingredients


2 pounds tenderloin cut in bite size pieces OR
2 pounds ground beef formed into bite size pieces
seasoned salt
garlic powder
paprika
butter
1 cup sliced mushrooms
1 1/2 cups burgundy wine
fresh chopped parsley
PILAF:
3 tablespoons vegetable oil
1 cup rice
1 teaspoon Kitchen Bouquet
1 bunch green onions -- finely chopped
3 chicken bouillon cubes






Recipe

Meat:
Saute meat in butter. If fresh mushrooms are used, add now to cook them. Season the meat with generous amounts of the 3 seasonings, adding paprika last.

Add mushrooms (if canned) and wine. The sauce is almost pure wine.

Simmer to blend the flavors.

Serve in a ring of rice. Sprinkle with parsley.

RICE:
Preheat oven to 500f.

Spread oil in baking dish large enough to hold the cooked rice.

Add rice and stir to coat the rice with the oil. Add finely chopped onion. Move to a frying pan and saute while stirring until the rice is golden brown.

Put rice back into baking dish. Disolve the boillon cubes in aproximately 1 2/3 cups water. Add Kitchen Bouquet. Pour over rice to just cover it.

Add pepper.

Place in oven and bake (covered) until the water is gone and the rice is tender. Stir once in the middle of cooking.