Pilafi with minced meat

Category: Meat dishes

Kitchen: greek

Ingredients
olive oil	50 ml
medium onion (grate)	1
garlic (pass through a press)	1 clove
minced meat (veal)	400 gr.
cognac or brandy (optional)	100 ml.
medium carrots (grate)	1
tomatoes (peel off and grate, you can use tomatoes in your own juice)	300 gr.
good quality tomato paste	1 tbsp. l.
ground sweet paprika	1/2 tsp
rice for pilaf	2 cups (200 ml)
Graviera cheese (can be substituted with any other hard goat cheese)	100 g
cream cheese	100 g
finely chopped parsley, salt, pepper

Cooking method

in a non-stick pan, fry the minced meat, kneading with a fork, so that there are no lumps, until the red color of the meat disappears.
add oil, onion and garlic and simmer for 2-3 minutes, pour in cognac and after 2 minutes add carrots, tomatoes and pasta,
season with salt and pepper, as soon as it starts to boil, reduce heat to low and simmer for 15 minutes, covered with a lid.
remove the lid, add paprika, rice and 3 cups (600 ml) boiling water (I added vegetable broth), mix well and slightly increase the heat, cook for about 20 minutes. until the rice is cooked, if necessary, add a little water, but do not forget that at the end of cooking the rice should be whole and not boiled and absorb all the liquid.
remove the rice from heat, leave to cool slightly, for 5 minutes and add the cheeses (graver and Philadelphia), parsley, mix well.
I placed the pilafi in a special rice pan (it looks like a muffin pan with a pipe) and slightly condensed on top so that the pilafi takes a nice shape and flips onto the dish.
serve with green salad.

The dish is designed for

Time for preparing:

Note

tasty, beautiful and fast! of course, you can serve it even easier, simply by placing the pilafi on a plate, but ... how nice it is when even the simplest and most everyday dish is served beautifully, and your loved ones joyfully exclaim - wow !!!

Pilafi with minced meat