Viennese rice meat
Time
Preparation time: 10 min.
Cooking or baking time: 60 min.
Total preparation time: 1 hr. 10 min.
The "Viennese rice meat" certainly has its origin from the Hungarian and / or Serbian kitchen and is from the "bourgeois Viennese households" indispensable.
"In" -Local? in Vienna, some of them reflect on such dishes and offer them as special "delicacies", sometimes disproportionately.
This food is relatively cheap to prepare and ideal for rice lovers or people who like spicy food. Maybe someone would like to try this food?
ingredients
- 800 g pork (pork shoulder, lean belly meat - in D pig's goulash?) Cut into 4 x 4 cm cubes
- 1 large onion cut into fine cubes
- each 1/2 red and green peppers cut into small squares
- 2 garlic cloves finely chopped
- 1 tablespoon tomato paste
- 1 tbsp sweet paprika (real Hungarian paprika would be an advantage as it is especially tasty and has a particularly nice red color
- 1/2 teaspoon dried chilli or fresh chili, finely chopped, to taste
- 250 ml long grain rice
- 375 ml of water (normally, as you know, the ratio is 2: 1, but in this case you have to take into account that the stewed meat gives off extra juice.
- 125 ml of water for stewing the meat
- 1 tbsp oil or lard
- salt
preparation
- Lightly brown the onion in fat and add the meat cubes.
- Roast until the meat is left raw.
- Remove the pan and add the tomato paste, paprika, chilli powder and salt. Not continue to roast, otherwise the paprika will be bitter.
- Add a maximum of 125 ml of water, bring to the boil and simmer for about 30-40 minutes until the meat is half cooked.
- Now add the rice and the additional water and cook after cooking, with the lid closed, for another 20-25 minutes, until the rice has absorbed the water. Now the meat should be cooked too.
- Shortly before the end of the cooking time, the pieces of pepper are added, because they should stay a bit crunchy.
Tip:
If you like Parmesan, you can sprinkle the food with it (also other grated cheese is possible).
I prefer the variant with goulash juice, which I give about it. For this and similar purposes, I always have a small supply in the freezer.
Should I have to go fast or fast ?, I often do Wiener sausages with goulash juice? - with a crispy roll and the meal is ready!
As a side dish I serve fresh salads in the summer - in the winter often also beetroot salad.
