Rice meat from the oven

Ingredients

Directions

1. 1

   Dab meat dry. Cut bacon into strips. Clean mushrooms, wash if necessary, cut in half. Peel onions and garlic and chop finely.

2. 2

   Bring 800 ml of water to the boil, dissolve the stock in it. Pour into a large casserole dish with tomatoes and juice. Chop the tomatoes a little bit and season everything with salt, pepper and paprika powder.

3. 3

   Fry the bacon in a large pan without fat until crispy, remove. Fry the meat on each side for about 2 minutes. Season with salt and pepper and place in the casserole dish. Put the pan aside.

4. 4

   Close the mould well with foil. Cook in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 1 hour.

5. 5

   Heat the oil in a frying pan in the frying fat. Fry the mushrooms, onions and garlic in it. Stir in bacon. Season with pepper and set aside.

6. 6

   Savoy cabbage clean, wash, quarter and cut into strips from the stalk. Blanch in plenty of boiling salted water for about 1 minute. Drain. After 1 hour baking time, sprinkle rice into the casserole dish so that it is covered with liquid (take steaks aside briefly and put them back on the dish).

7. 7

   Spread the savoy cabbage on the surface, close the mould again. Bake in a hot oven for about 30 minutes.

8. 8

   Finely grate the cheese. Remove aluminium foil. Spread the mushroom mixture over the savoy cabbage. Sprinkle with cheese. Bake open in a hot oven for about 15 minutes. Wash chives, shake dry and cut into small rolls.

9. 9

   Sprinkle rice meat with chives. Drink tip: velvety red wine, e.g. a fine fruity St. Laurent.