Serbian rice meat from the Roman pot

Ingredients for 6 servings:

• 500 g veal
• 1 marrow bone
• 2 onions
• 300 g rice
• 600 ml chicken stock
• 3 tomatoes, peeled
• 30 g mushrooms, dried, soaked overnight
• 2 cloves garlic
• 1 tbsp curry
• 100 g cheese, grated
• 250 ml sour cream
• 1 tsp sweet paprika powder
• 2 tbsp parsley, chopped
• salt and pepper
• e.g. Tabasco

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

hearty

Soak the Römertopf in cold water for at least one hour. Fry the marrow bone in a pan. In the meantime, slice the veal into strips and finely dice an onion. First, sear the veal on all sides in the hot marrow, add the onion, and let it brown lightly. Next, add the rice and stir until it has absorbed all the remaining fat. Pour the drained mushrooms, crushed tomatoes, chicken stock, a chopped garlic clove, and a tablespoon of curry powder into the soaked Römertopf. Mix well, then close the Römertopf. Place in a cold oven. Once the oven has reached temperature, cook for one hour at 200°C (top/bottom heat). Before serving, grate the second onion into the sour cream, chop the second garlic clove, and add it along with the paprika. Mix well. Before serving, mix the cheese into the rice. Then fold in the cream mixture and finally the chopped parsley. Season with salt, pepper and Tabasco.