Viennese rice meat with veal - creamy, hearty & just like grandma used to make

Ingredients for 4-5 portions

Meat & base:

• 700 g veal shoulder (loosened, cut into cubes)

• 2 tablespoons clarified butter

• 120 g onions (finely chopped)

• 100 g bacon

• 4-5 cloves of garlic (chopped)

• 25 g sweet paprika powder

• 1 ¼ liter beef broth

• 1 tbsp tomato puree

• 1 tsp marjoram

• ½ tsp caraway seeds

• Salt & white pepper

• Flour for dusting

Rice & binding:

• 180 g long grain rice (e.g. basmati or jasmine rice)

• 2 tbsp sour cream

• 10 g flour

• 100 g grated mountain cheese (or to taste)

Preparation - step by step

1. Prepare the meat: Season the veal with salt and pepper, dust with flour and fry all over in hot clarified butter. Then remove.

2. Braise the onions & bacon: Sauté the onions in the drippings until translucent and caramelized. Add the bacon and fry.

3. Build up flavors: Fry the garlic briefly. Add the tomato purée and paprika powder and fry briefly. Deglaze with beef stock.

4. Stew: Return the meat to the pot. Braise in the oven at 150-160 °C for approx. 40-50 minutes.

5. Add the rice: After the cooking time, fold in the uncooked rice and cook in the oven for a further 25 minutes until the rice is nice and soft.

6. Sour cream sauce: Mix some of the stock with the sour cream and flour, bring to the boil and add back to the main mixture.

7. Finale with cheese: Stir in the grated cheese. You can use a little more for extra creaminess. Sprinkle with fresh parsley if desired.

Home cooking tips

• A dash of red wine to deglaze adds even more depth

• Do you want vegetarian? Use peppers, mushrooms & vegetable stock

• A fresh potato and gnocchi salad goes perfectly with it as a side dish

Why you'll love this recipe

• Viennese rice meat like from the pub kitchen

• Tender braised veal meets aromatic paprika sauce

• Easy to prepare in the oven - a real one-pot dish

• Cheese provides creamy depth and extra flavor

• Perfect for family, guests or if you just want something really good

More recipes to fall in love with

• Sliced veal with rösti - Zurich style

• Steaming bread dumplings - the secret recipe

• Goulash like in Vienna - classic and hearty