Sliced meat with paprika

Name: Sliced meat with paprika
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 30 g Wholemeal rice; 7-10 Tbsp Salt; 1/2 red and green pepper; 1 Garlic clove; 20 g black olives, without stone; 100 g Pork escalope; 7-10 Tbsp black pepper; 1 tsp (5 g) Oil; 100 ml Vegetable broth (instant); 1 tsp (5 g) Almond slivers; 1/2 bunch Chives; 1 tsp (3 g) Cornstarch; 1 teaspoon (10 g) liquid honey

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

30 g Wholemeal rice
7-10 Tbsp Salt
1/2 red and green pepper
1 Garlic clove
20 g black olives, without stone
100 g Pork escalope
7-10 Tbsp black pepper
1 tsp (5 g) Oil
100 ml Vegetable broth (instant)
1 tsp (5 g) Almond slivers
1/2 bunch Chives
1 tsp (3 g) Cornstarch
1 teaspoon (10 g) liquid honey

Directions

1
Cook the rice in boiling salted water for about 15 minutes. In the meantime, clean, seed, wash and cut the peppers into rhombs. Peel garlic and chop finely. Cut olives into slices.
2
Cut escalopes into fine strips and season with salt and pepper. Heat oil in a frying pan and fry escalope strips in it. Remove the meat from the pan and set aside. Sauté paprika and garlic in the frying fat.
3
Add olives and deglaze with broth. Let simmer for about 6 minutes. Roast almonds in a pan without fat until golden brown. Wash the chives, dab dry, put something aside for garnishing. Cut the rest into fine rolls.
4
Drain the rice, fold the chives into the rice. Add meat to the vegetables. Stir starch with some water until smooth, thicken sauce with it. Season to taste with honey, salt and pepper. Serve the shredded meat with rice, sprinkle with almond slivers and garnish with chives.