Beef Escalope with Rice

For the beef cutlet with rice, first chop the onion and let it brown in a pot with oil. Coat the meat with mustard and season with salt and pepper.

Then add it to the onion in the pot and let it brown for 10 minutes on both sides. Deglaze with red wine and let it evaporate.

Add the chopped greens and add water until the meat is covered. Cook for 2 1/2 hours, adding water repeatedly.

At the end, remove the meat. Puree the juice and season with salt and pepper. Serve together with the rice.

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