Beef Plov

• 10 ounces, weight Beef
• 3 Big Carrots
• 1 Big Onion
• 3 Tablespoons Sunflower Seed Oil
• 2 teaspoons Salt
• 2 teaspoons Spice Mix (Red Sweet Pepper, Barberry, Cumin, Turmeric, Coriander)
• 2 cups Medium Grain Rice

1. Cut the beef into 2-centimeter pieces.
2. Put in a deep 12-inch nonstick skillet.
3. Pour 1 cup of warm water and stew over low heat for 1 1/2 hour under cover.
4. Stir occasionally and add additional water as needed.
5. Meanwhile, peel the carrots and onion.
6. Slice the carrots into sticks and the onion into half-rings.
7. Add to the beef and let stew for 5 minutes more.
8. Pour in the oil, add salt and spices, mix well.
9. Rinse the rice in warm water and put it over the vegetables and meat.
10. Pour in 3 1/2 cups warm water, cover the skillet and let simmer on high heat.
11. Thirty minutes after the water starts boiling, slightly reduce heat every 5-7 minutes for 20 minutes.
12. Then continue cooking the plov on very low heat for an additional 10 minutes.
13. Do not uncover the skillet during the final 30 minutes of cooking.
14. When the cooking time is done, remove from heat and let stand for 10 minutes.
15. Uncover the skillet and mix the rice in with the meat and vegetables.
16. Serve and enjoy!

weight beef, carrots, onion, sunflower, salt, pepper, rice

Taken from tastykitchen.com/recipes/main-courses/beef-plov/ (may not work)