Serbian Rice Meat À La Margret
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg pork, e.g. from the leg
- 1 kg onion (s)
- 1 kg paprika (s) (preferably tomato paprika)
- 2 large cans tomato (s) (alternatively 1 kg fresh tomatoes)
- 2 tablespoons oil
- 2 teaspoons paprika powder, noble sweet
- salt
- pepper
- 0.5 kg ½ rice
- 1 tablespoon butter
- 900 ml water
- 0.5 teaspoon ½ salt (almost half full)
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 2 cm cubes and fry in the oil in a large saucepan. Peel the onions, cut into eighths and add. Season with paprika powder, freshly ground pepper and a little salt. Fry the coarsely chopped peppers and pour in the contents of the tomato cans. While the dish is stewing for about 50 minutes, let the dry rice become translucent in hot butter and then add the water, salt and bring to the boil. After boiling, cover the rice and let it swell at the lowest level. Don`t stir! It doesn`t burn.
- When the meat melts on your tongue, mix in the rice.
- Serve with a salad.
- The dish can be frozen very well without rice and tastes great when warmed up.
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