Viennese Rice Meat Serbian Style

Remove the shoulder meat from the coarsest tendons and fat edges and cut into larger cubes.bacon into small cubes and finely chop the onions. In a suitable saucepan, heat oil and fry bacon until light brown. Stir in onions, also fry until golden, deglaze with a dash of beef broth and stir in paprika powder and tomato paste. Add meat cubes, season with salt, cumin and garlic and – depending on the quality of the meat – steam covered for about 30 to 50 minutes until semi-soft. Then stir in the rice and add enough soup or water to cover the rice well. Steam the rice meat for another 20 minutes until soft. Make sure that the liquid is almost completely absorbed by the rice towards the end, but that it is neither too dry nor too soggy. When the meat and rice are just tender, stir in 2 tablespoons of grated cheese, taste again, arrange the rice in portions and decorate with the remaining grated cheese. Mixed salad goes well as a side dish.

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