Reisfleisch (Meat with Rice) - vienna.info

Name: Reisfleisch (Meat with Rice) - vienna.info
Ingredients: 1 kg (2 lb) veal or beef cheek (alternatively beef shoulder); 300 g (0,7 lb) risotto rice; 2 2,5 l (2 qt) beef stock (or vegetable stock); 500 g (1 lb) onions (cut in fine rings); 1 bulb garlic (cut in half with skin); 200 ml (0,3 pt) red wine; 1 tbsp paprika powder; 1 cooking spoon sugar; 300 g (0,7 lb) canned tomatoes (peeled); 1 leaf bay; 1 sprig marjoram (small); caraway seeds (whole); 4 tbsp parmesan; 1 pepper (red and green); salt; ground pepper; flour; pork dripping (or oil for sautéeing); butter (for the risotto); marjoram (or thyme for decoration)

www.wien.info

The “Reisfleisch” has its origin in Serbia and Hungary; but very soon the hearty and tasty delicacy became an essential component of the Viennese cuisine. Today, a lot of versions of this simple...

Keywords

Hauptspeisen
Rezept
Kochen
Genuss
Essen
Kulinarik
Reisfleisch
Sacher
Wiener Küche

View full recipe on www.wien.info

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.wien.info.

Share this recipe:

Cooking tools: