Summary

Ingredients

• 600 g veal, shoulder or le
• 200 g onion (s)
• 40 g butter
• 1 tablespoon oil
• 2 cloves garlic
• 2 teaspoons paprika powder, hot
• 1 tablespoon paprika powder, noble sweet
• Salt and pepper, black
• 2 tablespoon tomato paste
• 250 g rice (lon rain rice)
• 750 ml meat stock, good
• Parmesan, grated

Print Recipe Pin Recipe

Instructions

1. Pat the meat dry and cut into goulash-sized cubes, peel the onions and dice very finely. Heat the butter and oil in a saucepan and fry the onions in it until translucent. Mix in the meat, turn it over briefly, then stir in the very finely diced or crushed garlic, paprika, salt, pepper and tomato paste. Cover and let simmer in its own juice over low heat for about 20 minutes, sprinkle the rice and add the stock or water. Stir, cover and simmer gently for another 20-30 minutes; the rice should be soft but dry at the end. Now press the rice meat either into a large dome shape or into portion molds and turn it out onto a preheated platter. You can of course also serve it “unshaped” in a preheated bowl. Serve the parmesan separately and serve with a salad if you wish.