Serbian Rice Meat

Finely chop the onions and fry in the heated fat until light yellow. Cut peppers into thirds lengthwise, remove seeds and septum, cut into tender strips and sauté for 5 min with the onions until soft.

Add the long grain rice, sauté briefly until translucent and pour the water.

Add the peeled and seeded tomatoes, season with salt and cook until tender.

Rinse the meat, dab it dry, cut it into 2-3 cm cubes and fry them in the lard. Season with salt, bell pepper crushed garlic clove and paprika. Pour red wine and stew until done with the saucepan closed. Mix in it with the steamed long grain rice.

Our tip: Use your favorite red wine for cooking!

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