American rice meat

Ingredients for 4 servings:

• 2 tbsp soy sauce
• 700 g beef, beef rump cut into 1.5 cm cubes
• 1 tbsp butter
• 200 g rice, long grain
• 2 medium-sized onions, finely chopped
• 3 cloves garlic, finely chopped
• 1 tsp tomato puree
• ½ dl white wine
• 4 dl broth
• 1 tbsp parsley, finely chopped
• 2 tbsp cheese, grated
• 2 tbsp cream
• some salt and pepper
• 1 tsp, heaped paprika powder
• 1 tbsp oil, for frying
• some marjoram, chopped, about 1/3 tsp
• some thyme, chopped, about 1/3 tsp
• some rosemary, chopped, about 1/3 tsp
• 1 m.-large pepper, red, washed, cut into strips
• 5 large mushrooms, washed, sliced
• 1 dl red wine
• 2 dl gravy
• 2 tbsp tomato ketchup
• 4 cucumber(s), pickled gherkins cut into strips

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

20 minutes before cooking, marinate the meat in 2 tablespoons of soy sauce and then drain well. Heat the butter in a pan, add the rice and sauté until translucent. Add the onions and garlic and sauté briefly, add the tomato paste, mix well and deglaze with the white wine. Add the stock and let the whole thing simmer gently for about 18 minutes. Meanwhile, heat the oil in a frying pan. Brown the meat on all sides and season with salt, pepper and paprika. Add the remaining onions and garlic to the meat. Add the marjoram, thyme, rosemary, chili peppers and mushrooms to the meat and let everything sauté with the meat for a good minute. Then remove the meat from the pan, deglaze the pan with the red wine, let it reduce slightly and add the gravy and let it simmer until the sauce thickens a little. Add the ketchup and pickles to the sauce, simmer briefly, and then add the meat to the sauce. Keep everything warm. Add the parsley, grated cheese, and heavy cream to the rice; mix well. Season with salt and pepper. On the warmed plates, form a rice ring and place some meat in the center of the rice. Serve immediately.