Summary

Ingredients

• 1 kg minced pork
• 2 bags long grain rice, approx. 50 g
• 2 cloves garlic
• 3 teaspoons, leveled salt
• 1 handful marjoram, dried
• some pepper
• 2 red pepper (s)
• 500 g mushrooms
• 1 onion (s)
• 2 tablespoon tomato paste
• 2 tablespoon parsley
• 200 ml cremefine
• 800 ml vegetable stock
• 2 teaspoons cornstarch
• 2 tablespoon water
• 2 tablespoon butter
• pepper
• salt

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Instructions

1. Cook the long grain rice according to the instructions on the packet and place in a large mixing bowl to cool. After cooling, add the minced pork and season with three level teaspoons of salt, a little pepper and the handful of marjoram. Press the garlic cloves and add them to the mixture. Mix everything thoroughly with disposable gloves. It is important that it is kneaded until a firm rice-meat mass is formed. Now moisten your hands with water and form about seven large dumplings with a diameter of about six centimeters from the dough and set aside.
2. Wash the vegetables for the sauce. Dice the onions and cut the peppers into strips. Cut the mushrooms into thick slices.
3. Melt the butter in a large saucepan with a capacity of about 5 liters and fry the onions, peppers and mushrooms for about 5 minutes. Deglaze with the broth and the reduced-fat cooking cream. Add the tomato paste and season with salt and pepper. Depending on the consistency you want, 2 teaspoons of cornstarch can be dissolved in 2 tablespoons of water and added to the sauce. Bring the sauce to the boil and carefully add the dumplings. Cook on a low heat with the lid closed for 25 minutes.
4. Brown rice or bread goes well with it.