Cook rice with 1 soup cube and salt until al dente (2 1/2 cups of water).
Chop the onion and fry it vigorously in 2 tablespoons of butter, add the hash and fry well, add 1 tablespoon of oregano, season with salt and pepper, mix in the rice, as well as the chopped cheese.
Cut off the paprika lid, remove the core, fill with the meat-rice-cheese mixture, layer the lid on top and in a tall, large saucepan and pour the sauce over it, simmer on the stove for about 20 minutes.
Sauce: make a dark stew from 2 tablespoons of butter and the flour and pour in 1/2 liter of water and the tomatoes and stir well with a snow rod, add oregano, salt, sugar and pepper.