Veal Rice Casserole
Borjuhus Rizzsel

1 lb veal rounds cut in 1 inch cubes
3 or 4 tbs butter or lard
1 tbs paprika
1 cup uncooked rice
8 oz mushrooms sliced
1 large or 2 plum tomatoes sliced
1/4 grated parmesan cheese
salt to taste


Add butter and paprika to pan and brown meat. Add a

half cup of water and salt, simmer 45 minutes or until

meat is tender. Heat 2 quarts salted water for rice.

Once boiling add rice and cook 15-20 minutes until rice

is soft. Drain rice in colander and rinse with hot water to

remove starch. Cover colander and rice with towel and set
over hot water until kernels are dry and fluffy. Heat butter in

a pan and sauté mushrooms until lightly browned and tender.

Place mushrooms in a large bowl and mix with rice. Place half

of the meat into the casserole dish then top with half of the

mushroom-rice mixture and all of the tomato slices. Repeat

layering meat and rice-mushroom mixture and top with sour

cream with cheese sprinkled on top. Bake at 350 for 15-20

minutes or until heated thoroughly. Serve Immediately.