Rice Meat

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 600 g pork off the shoulder
  • 2 large onions
  • 5 tablespoon oil
  • 2 tablespoon paprika powder, noble sweet
  • 1 teaspoon paprika powder, hot
  • 0.5 liter ½ stock
  • 1 teaspoon caraway seeds, ground
  • 1 tablespoon marjoram, dried
  • 2 clove (s) garlic, crushed
  • salt
  • 350 g lon rain rice
  • 1 tablespoon flour
Rice Meat
Rice Meat

Instructions

  1. Cut the meat into 3 x 3 cm pieces. Peel and chop the onions and roast them vigorously in hot oil, stirring constantly. add the meat and roast, then reduce the heat. Sprinkle with paprika powder and pour on the stock. Season with caraway seeds, marjoram, garlic and salt and cook covered over a low heat for about 40 minutes.
  2. In the meantime, prepare the rice.
  3. Mix the flour with 2 tablespoons of water and bind the juice of the rice meat with it at the end of the cooking time (let it boil briefly). Finally mix in the rice well and cover again and let it steep for a while.

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