Spicy Rice Meat

Cut the veal into 2 cm cubes. Peel the onions and cut them into small pieces. Peel the bell bell pepper, cut in half, remove the seeds and cut into strips.

In a saucepan, heat 15 g butter with 1 tablespoon oil, fry the meat in it all around. Remove the meat with a sieve ladle, add the remaining oil and fry the onions in it.

Add the bell pepper strips and sauté briefly. Add the meat again.

Blanch (scald) the tomatoes, peel and chop. Add to the meat with the paprika powder. Pour in 500 ml of beef broth and simmer on low heat for 20 minutes.

Pour through a sieve, collect the drained juice and reduce it by half. Put the meat with the vegetables in the saucepan again, add the rice and pour the remaining soup.

Mix and simmer on low heat for 20 minutes. The rice should not settle and should absorb all the liquid.

Thicken the thickened first sauce infusion with potato flour. Season to taste and lightly dress with 10 g of ice-cold butter.

Arrange the rice meat and pour the sauce over it.

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