Rice Meat

Fry the onions in the fat until golden, sprinkle with paprika, extinguish with water. Add meat and paradeis pulp, season with salt and stew.

Now pour off part of the juice and thicken with sour whipped cream, stirred smooth with flour. Keep warm.

To the almost ready meat now add the dry rubbed long grain rice and the required mass of water (or clear soup). Cover and cook on low fire for 25 minutes.

Put the long grain rice with the meat into a bowl moistened with water, turn it out onto a plate, sprinkle with parmesan and crown with the paprika sauce.

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