The meat is sliced, lightly pounded with a meat mallet to become tender, and generously salted. This is the base for a delicious dish that will bring flavor and aroma to every bite. Meanwhile, we take the smoked ham and cut it into small cubes. These cubes will add an extra taste to our dish. We heat a pot and add lard, in which we put the chopped ham, letting it fry for 3-4 minutes until it becomes golden and crispy.
After the ham is browned, we add the washed and selected rice, stirring continuously for 5-6 minutes over low heat, so that the rice absorbs the flavors of the ham and browns a little. We extinguish everything with 300 ml of water or meat broth, add salt and pepper to taste, and cover the pot. We let the rice simmer over low heat for about 15-20 minutes until it absorbs all the liquid and becomes fluffy. Once the rice is ready, we transfer it to a dish, let it cool slightly, and add the beaten eggs, chopped parsley, and optionally about 200 g of grated cheese, which will provide a creamy taste to the dish.
With this delicious mixture, we fill the pieces of meat. Whether we choose to roll them or fold them like little packages, it is important to secure them well with toothpicks or to tie them with thread to prevent the filling from coming out during cooking. After preparing all the pieces, we place them in a greased tray with lard, getting ready to bake them in the oven.
Meanwhile, in another pot, we melt some butter. After it has melted, we add the flour and sauté it a little over low heat, stirring constantly to avoid lumps. We extinguish with 400 ml of water or meat broth, mixing well, then add the sour cream, letting it come to a boil. The resulting sauce, creamy and aromatic, is poured over the pieces of meat in the oven, which are now waiting to soak up all the flavors. We cover the tray and let it simmer together for 20-30 minutes until the meat becomes tender and juicy, and the sauce becomes a perfect accompaniment to this savory dish. In the end, we serve with our favorite side dish, and the meal will surely be appreciated by all our loved ones.
After the ham is browned, we add the washed and selected rice, stirring continuously for 5-6 minutes over low heat, so that the rice absorbs the flavors of the ham and browns a little. We extinguish everything with 300 ml of water or meat broth, add salt and pepper to taste, and cover the pot. We let the rice simmer over low heat for about 15-20 minutes until it absorbs all the liquid and becomes fluffy. Once the rice is ready, we transfer it to a dish, let it cool slightly, and add the beaten eggs, chopped parsley, and optionally about 200 g of grated cheese, which will provide a creamy taste to the dish.
With this delicious mixture, we fill the pieces of meat. Whether we choose to roll them or fold them like little packages, it is important to secure them well with toothpicks or to tie them with thread to prevent the filling from coming out during cooking. After preparing all the pieces, we place them in a greased tray with lard, getting ready to bake them in the oven.
Meanwhile, in another pot, we melt some butter. After it has melted, we add the flour and sauté it a little over low heat, stirring constantly to avoid lumps. We extinguish with 400 ml of water or meat broth, mixing well, then add the sour cream, letting it come to a boil. The resulting sauce, creamy and aromatic, is poured over the pieces of meat in the oven, which are now waiting to soak up all the flavors. We cover the tray and let it simmer together for 20-30 minutes until the meat becomes tender and juicy, and the sauce becomes a perfect accompaniment to this savory dish. In the end, we serve with our favorite side dish, and the meal will surely be appreciated by all our loved ones.
Ingredients
600 g meat (tenderloin, pork leg or chop) 150 g ham 100 g rice 100 g lard 2 eggs green parsley, pepper, salt For the sauce we need: 50 g butter 50 g flour 300-400 g sour cream