Loko Moko – a detailed recipe for cooking. Share with friends: 
Time: 40 minutes Complexity: easy Servings: 2 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Contents
Ingredients for the recipe:
Rice:
- 2 tbsp. long grain rice
- 3.5 low salt chicken stock
Cutlets:
- 450 gr ground beef from the shoulder portion (80% meat / 20% fat)
- 1/4 Art. diced maui onions
- Salt and crushed black pepper
- Canola oil
Meat sauce:
- 1.5 tbsp. low salt beef broth
- 1/4 Art. coarsely chopped crimini mushrooms
- 1 tbsp. l (15 gr.) Butter
- 1/4 Art. diced maui onions
- 1 tsp Worcester sauce
- 1 tbsp. l corn starch
Eggs:
- 4 eggs of category CO
- Canola oil
- 2-3 tbsp. l chopped fresh parsley for decoration (by wish)
- 1/4 Art. peeled and chopped plum-like tomato Rome varieties for decoration (optional)
Recipes with similar ingredients: long grain rice, eggs, sauce meat, ground beef, red onion, crimini mushrooms, tomatoes plum-like, Worcestershire sauce, starch, parsley
Recipe preparation:
- For rice: Rinse the rice under cold running water until “pure water”. In a medium-sized saucepan over high heat, bring boil chicken stock. Lay rice, cover and reduce heat to weak. Cook for 15 minutes. Remove the pan from the heat and let stand for 5 minutes (You can put washed rice and chicken broth into the rice cooker and turn it on – so the rice will stay warm until feed.) Stir rice with a fork and close the lid. Keep warm before serving.
- For cutlets: In a large bowl, mix the minced beef, onions, a little salt and pepper. Form 4 medium cutlets size. Place a large cast-iron frying pan on high heat. Pour a little canola oil and place the patties. Cover a pan with a lid (or a second pan) to retain moisture, and to make the cutlets juicy. Cook until they are well brown on one side, 3-4 minutes. Then remove the cover, turn the patties over, cover the pan again and continue cook to the desired state, about 3 minutes. to medium roasting. Remove the cutlets from the pan and keep warm.
- For meat sauce: In a pan with leftover frying chop the slices with butter. Saute the crimini mushrooms and onion until golden brown, about 5 min. Add beef broth and Worcester sauce, bring to a boil and boil in 2-3 minutes. In a separate bowl, mix the corn starch with tablespoon of water until a homogeneous paste. Slow add starch to the gravy, stirring constantly until it is thickens. Salt and pepper. Cover the pan with a lid and Keep warm until use.
- For eggs: Pour into a non-stick pan. canola oil and put it on medium heat. Break the eggs and fry the yolk up for 3-4 minutes. Remove from pan and keep warm. (You can flip eggs for a while yolk down if you want to fry them a little better.) To serve: Put the finished rice on a plate, put the cutlet on top, then eggs and finally pour gravy. Garnish with parsley and tomatoes.
