Rice Meat

Ingredients

• 600 g veal (nugget or shoulder)
• 2 onions
• 2 Garlic cloves
• 200 g waxy potatoes
• 2 carrots
• 2 Tomatoes
• 1 red bell pepper
• 2 tbsp clarified butter
• 2 tbsp sweet paprika powder
• 1 tsp hot paprika powder
• 1 l meat broth
• Salt
• pepper (ground)
• 1 Shallot
• 1 tsp butter
• 200 g long-grain rice
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Rinse the veal, pat dry and cut into small cubes. Peel and finely dice the onions and garlic. Peel and cube the potatoes and carrots. Blanch the tomatoes, cool, peel, quarter, seed and cube them as well. Wash the bell pepper, halve, clean and dice it. Sauté the onions with garlic in a hot pot using clarified butter until translucent. Add the veal and brown it golden. Then add the tomatoes, potatoes, carrots, bell pepper and paprika powders. Deglaze with about 500 ml broth, cover and simmer over medium heat for about 30 minutes. Season with salt and pepper.

2. 2.

   Peel the shallot, finely chop and sauté in a pot with butter until translucent. Add the rice and top with the remaining broth. Cook the rice at low heat under a lid for about 20 minutes. Mix the rice into the veal mixture and adjust seasoning.

3. 3.

   Distribute the rice meat onto plates and serve sprinkled with Parmesan.