rice - 7 oz
canned tomatoes - 0.9 lb peeled and diced
onions - 1 onion
garlic - 2 cloves
carrots - 1 large carrot
oregano - 1 tsp.
oil - 3 tbsp.
veal broth - 3 and 1/2 cups
black pepper
salt
parsley - for sprinkling
Cut the meat into chunks. Peel and finely chop the onion, garlic and carrot. Heat the oil in a deep frying pan at medium heat and fry the onion and garlic for about 2 minutes. Add the meat and fry until it turns golden brown for about 10 minutes. Season with oregano and black pepper and add the broth. Cook until the meat is more tender, for about 30-40 minutes. Add the carrots and after about 5 minutes add the tomatoes. Stir and add the pre-washed rice. Leave the dish on heat until the rice is cooked or for about 40 minutes. Sprinkle with parsley and serve.