Viennese-style rice and meat

Ingredients for 4 servings:

• 400 g beef, from the rump, cut into bite-sized cubes
• 100 g smoked pork belly, cut into bite-sized cubes
• 250 g onion(s), finely diced
• 2 red bell peppers, diced
• 2 cloves garlic, sterilized, halved
• 2 tbsp paprika powder, sweet
• 1 tsp mustard, hot
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 250 g rice (long grain rice or your choice)
• 1 tbsp, leveled salt
• 1 tbsp sugar
• 600 ml water, or beef/vegetable stock
• 0.2 liters of red wine
• 2 chili peppers, pitted, chopped
• 1 pinch(s) nutmeg
• 1 tsp cumin, ground
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp marjoram, fresh, finely chopped
• 100 g Cheddar, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours 40 minutes; Total time approx. 4 hours 10 minutes

Slightly modified version of the delicious dish

Fry the bell peppers in a roasting pan until lightly browned. Spread them out on a plate to cool. In the same roasting pan, fry the bacon cubes until crisp, then add the onions and brown them well. Add the paprika, cumin, nutmeg, salt, sugar, chili, and garlic and sauté over low heat. Then add the mustard and mix everything together well. Deglaze with red wine and reduce briefly, stirring constantly. Add the raw beef, 500 ml water or stock, bay leaf, and Worcestershire sauce. Simmer over low heat for at least 2-3 hours. Stir occasionally and add more water/stock if necessary. Season with salt to taste. The meat should be very tender. Add the rice and simmer over low heat with the lid closed until cooked. Stir carefully every now and then, including the bottom, to prevent the rice from burning. The rice should be cooked after about 30-40 minutes. If it’s still firm to the bite, add a little more water and let it simmer for a while with the lid closed. Once the rice is cooked, add the pre-cooked bell peppers, parsley, and marjoram. Mix everything well and serve immediately. Garnish with grated cheddar cheese. The original recipe calls for a garlic and paprika sauce reminiscent of pesto. I don’t think it’s necessary, as this version is already very flavorful.