Pan shashlik with butter rice

Name: Pan shashlik with butter rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 red peppers; 1 baby onion; 600 g Pork escalope; 80 g streaky smoked bacon; 200 g Basmati rice; 1 TABLESPOON Oil; 1 TABLESPOON Flour; 200 g strained tomatoes (package); 1 (250 ml) bottle of shashlik or gipsy sauce; 1⁄2 Federation Parsley; 1-2 TABLESPOONS Butter

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Pepper
2 red peppers
1 baby onion
600 g Pork escalope
80 g streaky smoked bacon
200 g Basmati rice
1 TABLESPOON Oil
1 TABLESPOON Flour
200 g strained tomatoes (package)
1 (250 ml) bottle of shashlik or gipsy sauce
1⁄2 Federation Parsley
1-2 TABLESPOONS Butter

Directions

1
Boil up about 400 ml salted water. Clean and wash the peppers. Peel onion. Dab meat dry. Dice everything roughly. Cut bacon crosswise into strips.
2
Add rice to boiling water, cover and cook over low heat for 15-20 minutes. Heat the oil in a large frying pan. Fry the bacon and meat for about 4 minutes. Season with salt and pepper and remove.
3
Sauté the onion and bell pepper in hot frying fat for 2-3 minutes. Dust with flour and sauté briefly. Stir in tomatoes and shashlik sauce, bring to the boil. Add the bacon-meat mixture and simmer everything covered for 3-5 minutes.
4
Season to taste with salt and pepper.
5
Wash the parsley and put something aside to garnish. Chop the rest and stir into the rice with the butter. Serve with the shashlik and garnish with the rest of the parsley.