Halloumi Stroganoff with rice

Ingredients for 4 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 pack of halloumi
• 1 large bell pepper(s)
• 1 n. B. chili pepper(s), fresh or chili flakes
• 250 g rice
• Salt
• oil
• 2 tbsp tomato paste
• 2 cans tomatoes, chopped
• 2 tsp thyme
• 1 tsp sweet paprika powder
• 1 shot of honey
• 100 ml cream
• 1 tbsp balsamic vinegar
• pepper
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Swedish court

Peel and finely dice the onion and garlic clove. Pat the halloumi dry with kitchen paper and cut into approximately 1 x 1 cm cubes. Cut the bell pepper into approximately 2 x 2 cm cubes and finely dice the chili pepper. Wash the rice in a sieve and cook according to the package instructions. Meanwhile, heat the oil in a non-stick pan and fry the halloumi over medium-high heat until lightly browned. Then remove from the pan. In the same pan, heat the oil and sauté the onions and garlic over medium heat. Add the bell pepper and fry for a few more minutes. Then stir in the tomato paste and fry briefly. Deglaze with the canned tomatoes and bring to a boil. Add the halloumi, chili, thyme, paprika, honey, cream, and vinegar. Season with salt and pepper and simmer over low heat for 15 minutes. Meanwhile, chop the parsley, stir it into the beef stroganoff at the end, and season to taste. Serve with rice. Tip: For a vegan version, you can use natural tofu instead of halloumi. The honey can be replaced with agave syrup, and the cream with a plant-based alternative, such as soy cream.