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Category:meat    |
| INGREDIENTS |
- 2 pounds leg of lamb or veal
- 1 1/4 cups butter
- 3 medium onions -- chopped
- 1/2 cup white wine
- 1 1/2 pounds tomatoes -- peeled/strained or
- 1 tablespoon tomato paste diluted with:
- 1 cup water
- salt & pepper to taste
- 1 cup water
- 3 cups raw rice
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| METHOD |
Cut meat into 2-inch cubes. Wash and wipe dry Brown meat in two-thirds of the butter. Add onions and brown these too.
Add wine, tomatoes , salt, and pepper. Cook for about 5 minutes. Addd water. Cook until meat is tender and about 1 c.
sauce remains.
Cook rice as directed on package. Melt remaining butter and add it to rice.
Place meat and sauce in bottom of a tube pan or ring mold. Add rice and pack lightly. Turn out onto a platter so meat is on top;
the sauce will run down the sides of the rice. |
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