Rice Meat in Serbian Style

Ingredients

• 400 g pork shoulder
• 250 g long-grain rice
• 700 g onions
• 1 Shallot
• 4 bell peppers (red and green)
• 4 Potatoes
• 200 g tomatoes
• 1 garlic clove (pressed)
• 2 tbsp sambal oelek
• 2 tbsp sweet paprika powder
• 1 tsp hot paprika powder
• 0.5 lemon (unprocessed, zest)
• 1.6 l broth (more if needed)
• Salt
• Pepper
• 3 tbsp clarified butter
• 200 g crème fraîche
• 2 tbsp crème fraîche
• Salt
• Pepper
• Hot paprika powder
• butter

Instructions

1. 1.

   Cut the meat into small cubes and finely chop the onions. Peel and cube the potatoes, also cube the tomatoes, slice the bell peppers. In a pot with clarified butter sauté the onions until translucent. Add the meat and brown it. Then add the tomatoes, potatoes, bell peppers, paprika powder, sambal oelek, garlic and lemon zest. Deglaze with about ½ l broth and simmer covered over medium heat for about 30 minutes. Season with pepper and salt.

2. 2.

   Finely chop the shallot and sauté in a pot with a little butter. Add the rice and top with the remaining broth. Simmer at low heat with the lid on for about 20 minutes. The rice is done when it has absorbed all liquid. Mix the rice into the meat and season again.

3. 3.

   Whisk sour cream with crème fraîche until smooth, season with salt and pepper. Divide the rice meat onto four plates, pour the sauce over it and sprinkle with paprika before serving.