3/4 cup water, salt, 3 1/2 oz rice, 1 medium red onion, 2 cloves of garlic, 2 tablespoons oil, 1 lb minced pork meat, 2 teaspoons of sweet paprika, 1/4 teaspoon ground black pepper, 1 teaspoon marjoram, 2 lb string beans, 1 egg, 1 bunch of parsley, 1 cup sour cream
2 large tomatoes (10 oz), 3 1/2 oz grated cheese
Bring the water to a boil, add a bit of salt. Clean and wash the rice, add to the water and cook, covered, for 6-8 minutes. Pull aside, place a clean dish towel under the lid and let the rice soften in about 15 minutes. In the meantime peel and chop finely the onion, and the garlic, sauté both in hot oil for about 2 minutes. Add the meat, cook for about 10 minutes, stirring constantly, then add 1/2 teaspoon of salt, half of the paprika, black pepper and marjoram. Pull to the side and let it cool. Clean the string beans: remove the ends and cut them into 1” long pieces. Cook in boiling, lightly salted water for about 25 minutes until tender. (Even better if steamed in a vegetable steamer.) Mix the meat mixture with the rice and the beaten egg, add the chopped parsley and one third of the sour cream. Butter the inside of a round casserole, coat with breadcrumbs. Layer one third of the string beans at the bottom. Place half of the meat mixture on it, the second third of the beans, meat again and finally the remaining string beans. Pour the remaining sour cream on the top, then bake in a pre-heated oven over medium heat (355 °F, 330 °F in air-convector ovens) for about 25 minutes. In the meantime, remove the stem of the tomatoes, peel and slice them. Layer on top of the beans, sprinkle evenly with the grated cheese and bake for another 10-12 minutes.
Preparation time: 1 hour 45 minutes
One serving: 3014 kJ/721 kcal