Rice meat

Ingredients for 4 servings:

• 600 g pork shoulder
• 2 large onions
• 5 tbsp oil
• 2 tbsp paprika powder, sweet
• 1 tsp paprika powder, hot
• ½ liter stock
• 1 tsp caraway seeds, ground
• 1 tbsp marjoram, dried
• 2 garlic cloves, crushed
• Salt
• 350 g long grain rice
• 1 tbsp flour

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Austrian favorite dish with Hungarian roots

Cut the meat into 3 x 3 cm pieces. Peel and finely chop the onions and fry them vigorously in hot oil, stirring constantly. Add the meat and fry, then reduce the heat. Sprinkle with paprika and pour in the stock. Season with caraway, marjoram, garlic and salt, and simmer covered over low heat for about 40 minutes. In the meantime, prepare the rice. Mix the flour with 2 tablespoons of water and use it to thicken the juices from the rice and meat at the end of the cooking time (bring it to a boil briefly). Finally, mix in the rice well and let it simmer, covered again.