Grandma Rice Meat

Cut the meat and onion into cubes. In a large pot with a lid, sauté the onion in fat, add the cut meat and brown.

Add pepper, thyme, garlic and hot bell pepper to taste. When the liquid produced during sautéing has evaporated, add the tomato paste and roast well.

Add sweet paprika and deglaze with soup. Cover the meat well with soup, bring to a boil, reduce heat.

Put lid on and steam until meat is tender (about 40 minutes). Put the rice in a measuring cup and provide double the amount of water.

When the meat is tender, add the rice to the meat and mix in. Add water, salt to taste, stir and boil until the rice meat comes to a boil.

Keep stirring, then turn the heat all the way down. Stir again thoroughly and put the lid on. After about 50 minutes, remove the lid and taste if the rice is already soft.

If necessary, add a little water and continue to cook over very low heat. Stir and loosen up a little.

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