One Pot Paprika Rice Stew with Meatloaf in Brandy Sauce

Ingredients for 2 servings:

• 200 g meatloaf
• 150 g rice, parboiled
• 1 small bell pepper(s), red
• 1 small bell pepper(s), green
• 1 m.-large onion(s), red
• 2 garlic cloves
• 500 ml vegetable stock
• 8 cl brandy
• 1 tbsp tomato paste
• 75 g cream cheese
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp coriander powder
• 1 tbsp oregano, dried
• 1 tsp, heaped marjoram, dried
• 1 pinch of chili flakes
• 2 tbsp parsley, for garnishing
• 2 tbsp olive oil for frying
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Wash the peppers, remove the stem, core, and white inner pith, and then cut the peppers into pieces. Peel the onion and slice into strips. Peel the garlic and press or finely chop it. Dice the meatloaf. Heat the olive oil in a large, deep frying pan and fry the meatloaf together with the peppers and garlic for about 4 minutes, stirring occasionally. Add the tomato paste, paprika, and ground coriander seeds and fry briefly. Then deglaze with half of the brandy and top up with the vegetable stock. Add the oregano, marjoram, and chili flakes and bring everything to a boil. Now add the rice and simmer over medium heat for about 20 minutes. Halfway through cooking, add the raw onion strips. During cooking, be careful that the liquid does not boil away completely; reduce the heat slightly if necessary, or add a little more water if necessary. When the rice is cooked, stir in the cream cheese, flavor with the remaining brandy, and season with plenty of pepper and salt, if desired. Garnish with parsley when serving.