Stuffed neck steak with vegetable rice

Name: Stuffed neck steak with vegetable rice
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 150 g Long grain rice; 7-10 Tbsp Salt; 4 neck steaks (approx. 175 g each; let the butcher cut one pocket each); 8 tablespoons (approx. 125 g) Yoghurt spread with paprika & pepperoni; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1 (approx. 200 g) small zucchini; 1 can(s) (425 ml) Corn-Kidney Bean Mix; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

150 g Long grain rice
7-10 Tbsp Salt
4 neck steaks (approx. 175 g each; let the butcher cut one pocket each)
8 tablespoons (approx. 125 g) Yoghurt spread with paprika & pepperoni
7-10 Tbsp Pepper
1 TABLESPOON Oil
1 (approx. 200 g) small zucchini
1 can(s) (425 ml) Corn-Kidney Bean Mix
7-10 Tbsp wooden skewers

Directions

1
Prepare rice in boiling salted water according to package instructions. Dab meat dry. Fill meat pockets with 2 tablespoons of bread spread each. Stick with wooden skewers. Season meat with salt and pepper.
2
Heat the oil in a frying pan. Fry the meat for about 10 minutes while turning. Clean, wash and finely dice the zucchini. Drain corn and beans mixture. Cook the mixture and the zucchini for the last 3-4 minutes with the rice.
3
Drain rice mixture and arrange on plates with the meat. Pour a little frying fat over the meat.