Potted beef and rice pilaf with sweet paprika and lemon

An easy but delicious recipe to enjoy, ideal for a family meal! Simple ingredients but cooked in such a way where all the tastes and aromas come together in one pot giving you a really hearty and filling dish without stressing you out!

Slightly adapted from a recipe of Nena Ismyrnoglou,

"Gastronomos" magazine of "KATHIMERINI" newspaper (2009)



Ingredients (for 4 people):

1Kg of beef (from the back of the neck), cut in cubes
1 large yellow onion, grated
1 small clove of garlic, minced (optional)
1/3 tea-cup of olive oil
1/4 tea-cup of lemon juice
1/2 tea-cup of cognac (or white dry wine)
1 tbsp of ground sweet paprika
1/4 tsp of cayenne pepper
1 bay leaf
1 small bunch of flat-leaf parsley, finely chopped
1 ½ tea-cup of long-grain rice, rinsed
1 tsp of salt
100gr. of coarsely grated aged Myzithra cheese (or Greek Kefalotyri cheese)
black pepper

Method:
Put a wide, shallow and heavy-bottomed pot on high heat to warm well. Throw in the meat, the onion, the garlic (if used), the bay leaf and the oil. Stir with a wooden spoon for about 5 minutes until the liquids are evaporated.

Pour over with the cognac (or the wine) and the lemon juice, season with the paprika and the cayenne pepper and stir. Add 1/2 tea-cup of hot water, cover with the lid and turn the heat down to medium-low. Cook for about 50-60 minutes or until the meat is quite tender.

Turn the heat to medium-high, add the rice in the pot, season with salt and pour with 2 tea-cups of hot water. When the ingredients come to the boil turn down again to medium-low, cover with the lid and continue cooking for another 15-17 minutes or until the rice is cooked through. *** If in the meantime the liquids are gone before the rice is ready add some more hot water.

Take the pot off the heat, add the parsley and the grated cheese, season with some more salt and pepper (if needed), stir and serve immediately.