Reisfleisch

Name: Reisfleisch
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: Austria
Ingredients: 600 g Pork shoulder, diced; 2 Onions; 2 cloves garlic; 2 tbsp Sweet paprika; 1 tbsp Tomato paste; 300 g Long-grain rice; 900 ml Beef stock; 1 tsp Caraway seeds; 1 tsp Dried marjoram; 2 tbsp Lard or vegetable oil; 50 g Parmesan or Emmental, grated; Salt (to taste); Black pepper (to taste)

Austrian home cooking: pork stewed with onions and paprika, then cooked with rice and served with grated cheese.

75 min15 prep · 60 cook
EasyDifficulty
680 kcalper serving

Ingredients

4 servings

Pork shoulder, diced600 g
Onions2
garlic2 cloves
Sweet paprika2 tbsp
Tomato paste1 tbsp
Long-grain rice300 g
Beef stock900 ml
Caraway seeds1 tsp
Dried marjoram1 tsp
Lard or vegetable oil2 tbsp
Parmesan or Emmental, grated50 g
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Fry the chopped onions in the lard until golden.
2
Add the pork and brown it on all sides.
3
Off the heat, stir in the paprika and tomato paste, then add 300 ml stock, the caraway, marjoram, crushed garlic, salt and pepper.
4
Cover and simmer until the pork is almost tender.
5
Stir in the rice and the rest of the stock, cover and cook over a low heat until the rice is soft.
6
Rest for a few minutes and serve sprinkled with grated cheese.

Tips and questions

Why take the pot off the heat for the paprika?: Paprika burns in seconds and turns bitter. Adding it off the heat keeps it sweet and red.
Does it reheat well?: Yes, add a splash of stock and reheat covered. It keeps 3 days in the fridge.

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Reisfleisch

Ingredients

Steps

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