Hi, I’m Clara. Today, I’m gonna show you how to prepare beef picatta with brown rice and quinoa and a side salad recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Beef picatta with brown rice and quinoa and a side salad Recipe
Beef picatta with brown rice and quinoa and a side salad is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Beef picatta with brown rice and quinoa and a side salad is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook beef picatta with brown rice and quinoa and a side salad using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Beef picatta with brown rice and quinoa and a side salad:
- Get For the Picatta:
- Make ready slices Beef
- Get Mushroom
- Take Bell peppers
- Make ready Butter
- Get Cream
- Take Lemon
- Prepare Garlic
- Prepare Seasoning: salt, pepper, soy sauce, chopped onion
Instructions to make Beef picatta with brown rice and quinoa and a side salad:
- Sear the beef on both sides and remove from pan
- In the same pan with remaining meat juices add garlic and sautee the mushroom and bell peppers and remove them
- In the same pan make the sauce and season to taste. Put back the beef mushrooms and peppers and let them simmer in sauce to continue cooking
So that’s going to wrap this up for this distinctive dish beef picatta with brown rice and quinoa and a side salad recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
