Munich Rice Meat

Meat cut into small cubes, put in a little bit of hot butter form and fry for 2 to 3 min. Extinguish with the red wine.

Melt the rest of the butter, add the peppers and onion and sauté until translucent.

Add the long grain rice and pour the beef broth.

Add the meat and red wine and cook for 20 minutes. Then add the diced tomatoes.

Finally add the cream.

Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.

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