Zutaten
- 1 rote, gelbe und grüne Paprikaschote
- 1 Gemüsezwiebel
- 700 g Rindenackensteak
- Salz, Pfeffer, Rosenpaprika
- 3 EL Olivenöl
- 1 EL flüssiger Honig
- EL Ajvar (pikante Paprikazubereitung; Glas)
- 1 EL Gemüsebrühe (instant)
- 200 g Reis
- 1 Knoblauchzehe
- 200 g griechischer Sahnejoghurt
- 5 Stiele Petersilie
Zubereitung
1. Ofen vorheizen (E-Herd: 230 °C/Umluft: 210 °C/Gas: s. Hersteller). Paprika putzen, waschen, in Streifen schneiden. Zwiebel schälen, in Streifen schneiden. Fleisch trocken tupfen, in Streifen schneiden. Alles mit je 1 TL Salz, Pfeffer und Paprikapulver, 2 EL Öl und Honig mischen. Auf einem Blech verteilen, ca. 30 Minuten backen.
2. 3⁄4 l heißes Wasser, Ajvar und Brühe verrühren. Reis und Flüssigkeit zum Fleisch geben und untermischen. Ofentemperatur reduzieren (E-Herd: 180 °C/Umluft: 160 °C/Gas: s. Hersteller), ca. 30 Minuten weiterbacken.
3. Knoblauch schälen, hacken. Mit 1 EL Öl und Joghurt verrühren, würzen. Petersilie waschen, hacken. Reisfleisch mit Petersilie bestreuen. Joghurt dazu reichen.
Das Rezept ist toll. Leider fehlt die kcal. Auch für wieviel Personen das Rezept ist. Könne. Sie mir das bitte schreiben. Vielen Dank
Ellen wolny
Hallo Ellen, also ich gehe von der angegebenen Menge aus, dass das Rezept für 6-8 Personen ist.
Stop, ich muss mich korrigieren, es ist bestimmt für 4 Personen gerechnet.
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