How to cook
Trim the meat and cut into small pieces. Sear it in a pan with hot oil, until it turns golden brown. Remove the beef from the pan.
In the same pan saute the cleaned and finely chopped onions, carrot, galic and red pepper. Once the vegetables have softened, add the flour and stir. Pour in the wine and coook for 5 minutes. Bring the beef back to the pan, reduce the temperature to moderate heat and cook for 20 minutes.
Add half of the finely chopped parsley, black pepper, salt to taste, bay leaf, cook for 20 minutes and add the sugar. If you wish you can add some hot beef stock. Let it simmer until the meat is tender, sprinkle with the rest of the parsley and serve with white rice. Before serving remove the bay leaf.
For the side dish
Rinse the rice well and soak it boiling hot water for 10 minutes.
Melt the butter in a deep pot, add the drained rice and stir quickly.
Pour 3 and 1/2 cups of boiling hot water, season with salt and reduce the heat.
Cover the pot with a lid with kitchen paper to absorb the moisture.
After 20-25 minutes remove the lid and check the quantity of the water, it should have evaporated, reduce the heat to minimum and cook for 10 additional minutes. Turn the stove off and leave the pot on it.
Enjoy your meal!