Cheesy Beef and Mushroom Skillet

Instructions

1. 1

   Slice the mushrooms, finely chop the onion, mince the garlic, grate the mozzarella and chop the parsley. Rinse the raw long-grain white rice under cold running water and drain.

2. 2

   Put the rice, 480 ml water and 1 g salt in a 2-litre saucepan. Bring to a boil over high heat, cover and reduce the heat to low. Cook gently for 15 minutes, then remove from the heat and leave covered for 10 minutes. Prepare the skillet while the rice cooks and rests.

3. 3

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the mushrooms and cook for 6–8 minutes, stirring occasionally, until softened and lightly browned. Transfer them to a bowl.

4. 4

   Add the beef and onion to the same skillet. Cook over medium-high heat for 8–10 minutes, breaking the beef into small pieces, until browned and the onion has softened. Stir in the garlic for the final 30 seconds. Check that the beef reaches 71°C/160°F with an instant-read thermometer, then spoon off any excess pooled fat.

5. 5

   Stir in the condensed soup, the remaining 300 ml water, the cooked mushrooms, the remaining 1 g salt and the black pepper. Bring to a gentle simmer over medium heat, then reduce to medium-low and simmer uncovered for 6–8 minutes, stirring occasionally, until the sauce lightly coats a spoon and the mixture reaches 74°C/165°F.

6. 6

   Scatter the mozzarella evenly over the beef mixture. Reduce the heat to low, cover and cook for 2–3 minutes, until the cheese has melted.

7. 7

   Fluff the rice with a fork and divide it among four plates. Spoon the cheesy beef and mushroom mixture alongside or over the rice, then finish with the parsley.