Serbian rice with veal

Ingredients for 4 servings:

• 600 g veal, shoulder or leg
• 200 g onion(s)
• 40 g butter
• 1 tbsp oil
• 2 cloves garlic
• 2 tsp paprika powder, hot
• 1 tbsp paprika powder, sweet
• Salt and pepper, black
• 2 tbsp tomato paste
• 250 g rice (long grain rice)
• 750 ml meat broth, good
• Parmesan, grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Pat the meat dry and cut into goulash-sized cubes. Peel and finely dice the onions. Heat the butter and oil in a saucepan and fry the onions until translucent. Mix in the meat, turn briefly, then stir in the very finely diced or crushed garlic along with the paprika, salt, pepper, and tomato paste. Cover and simmer gently in its own juices for about 20 minutes. Sprinkle in the rice and add broth or water. Stir, then cover and simmer gently for another 20-30 minutes; the rice should be soft but dry when finished. Press the rice into a large domed dish or into serving molds and turn out onto a warmed platter. You can, of course, also serve it “unshaped” in a warmed dish. Serve the Parmesan cheese separately and with a salad if desired.