Russian Plov

Ingredients 4–5 tbsp oil 500 g beef, cut into cubes 500 g long-grain rice 2 onions, sliced 3–4 carrots, julienned 1 tsp vegetable broth powder 1 cup vegetable broth 300 ml water 1 tsp tomato pulp 1 shot red wine 1–2 garlic cloves, minced 1 whole garlic bulb Salt, to taste Instructions Heat the oil in a large pot over medium heat. Add the beef and brown well on all sides. Stir in the onions and cook until soft and golden. Add carrots and cook for a few minutes until slightly tender. Mix in tomato pulp, red wine, minced garlic, salt, and vegetable broth powder. Pour in the vegetable broth and water. Let it simmer for 10–15 minutes. Rinse the rice well and spread it evenly over the meat mixture (do not stir). Place the whole garlic bulb on top of the rice. Cover and cook on low heat until the rice is fully cooked and liquid is absorbed. Gently mix before serving and enjoy hot.