Balkan rice and meat pan

Ingredients for 4 servings:

• 350 g minced meat
• 100 g Cabanossi
• 1 onion(s)
• 1 red bell pepper(s)
• 4 tomatoes (vine tomatoes)
• 100 ml red wine
• 1 ½ cup(s) rice
• 400 ml meat broth
• 1 tbsp paprika powder
• 1 tbsp tomato ketchup
• 1 tsp cumin
• 8 Pepper, mild, pickled
• 1 lemon(s)
• 4 tbsp quark (cream quark)
• 3 tbsp oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the minced meat with a little salt and pepper, paprika powder, cumin, and ketchup. Quarter the onion and slice into thin rings, deseed the bell peppers and cut into thin strips, and thinly slice the Cabanossi. Peel and dice the tomatoes. Fry the minced meat well in 2 tablespoons of oil and remove from the pan. Sauté the onions with 1 tablespoon of oil, add the bell peppers and continue to sauté, then deglaze with the red wine and add the tomatoes. Once the mixture has boiled, add the minced meat, half of the (boiling) stock, and the rice. Stir well and simmer for 15 minutes, stirring occasionally. After 15 minutes, add the remaining stock (preferably boiling). The rice is ready when the liquid has helped the rice reach a creamy and soft consistency; add more stock towards the end if necessary until this consistency is reached. Arrange the rice and meat on four plates, garnish each with two peppers and a quarter of a lemon, and serve with a generous tablespoon of cream cheese in the center. Serve with a dry red wine or a decent beer.