Rice Meat

Cut veal into not too large cubes, season with salt and pepper and quickly fry in fat until golden brown.

Lift out of the casserole, add some more fresh oil and sauté the onions until light.

Reduce heat, add paprika powder and stir through for 1-2 minutes.

Add warm soup or water, increase heat and season with salt, pepper, bay leaf and garlic. Cook vigorously, uncovered, for about 15 minutes.

Reduce heat, add browned meat and simmer until tender.

After about 1 hour, pour off about 250 ml of juice and set aside.

Mix raw rice into the meat and let everything steam slowly on the stove or in the oven for about 30 minutes until soft.

Mix sour cream with flour, stir into the set aside juice and boil vigorously.

Using a wet ladle, turn the rice meat out onto plates, pour the sauce around it and serve sprinkled with some grated cheese.

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