Minced meat and rice dumplings in a mushroom and paprika sauce

Ingredients for 4 servings:

• 1 kg minced pork
• 2 bags of long grain rice, approx. 250 g
• 2 cloves garlic
• 3 tsp, leveled salt
• 1 handful of marjoram, dried
• some pepper
• 2 bell peppers, red
• 500 g mushrooms
• 1 onion(s)
• 2 tbsp tomato paste
• 2 tbsp parsley
• 200 ml Cremefine
• 800 ml vegetable stock
• 2 tsp cornstarch
• 2 tbsp water
• 2 tbsp butter
• pepper
• Salt

Instructions

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

A dish for the whole family

Cook the long-grain rice according to the package instructions and transfer it to a large mixing bowl to cool. Once cooled, add the minced pork and season with three level teaspoons of salt, a little pepper, and a handful of marjoram. Crush the garlic cloves and add them to the mixture. Wearing disposable gloves, mix everything thoroughly. It’s important to knead until a firm rice-meat mixture forms. Wet your hands with water and form the dough into about seven large dumplings, each about six centimeters in diameter, and set aside. For the sauce, wash the vegetables. Dice the onions and slice the bell peppers. Thickly slice the mushrooms. Melt the butter in a large 5-liter pot and sauté the onions, bell peppers, and mushrooms for about 5 minutes. Deglaze with the broth and reduced-fat cooking cream. Add the tomato paste and season with salt and pepper. Depending on the desired consistency, you can also dissolve 2 teaspoons of cornstarch in 2 tablespoons of water and add it to the sauce. Bring the sauce to a boil and carefully add the dumplings. Simmer on low heat with the lid closed for 25 minutes. Serve with brown rice or bread.