Culinary World Tour
Viennese Rice and Meat – Austria
Hearty Viennese rice and meat with paprika – Sven's Austrian braise for the whole family. Simple, savoury and wonderfully filling.
Timing
- Preparation: approx. 15 minutes
- Frying: approx. 10 minutes
- Braising: at least 45 minutes
- Cook the rice and add it: approx. 20–25 minutes
- Total: approx. 90-95 minutes, longer if the meat is firm
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 545 kcal
- Protein
- ≈ 37 g
- Carbohydrates
- ≈ 52.8 g
- Fat
- ≈ 20.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 onions · ≈ 200.0 g
- 2 garlic cloves · ≈ 6.0 g
- 1 tbsp tomato paste · ≈ 15.0 g
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g pork shoulder or stewing meat
- 250 g rice
- 2 onions
- 2 garlic cloves
- 2 tbsp sweet paprika
- 1 tbsp tomato paste
- 800 ml stock
- marjoram
- salt
- pepper
Instructions
- Cut the meat into cubes about 2 cm in size. Finely chop onions and garlic.
- Fry the meat vigorously in a large coated pot. Add onions and garlic and sauté.
- Briefly stir in the paprika powder and tomato paste without burning the peppers. Fill with broth and add marjoram.
- Simmer gently, covered, for about 45 minutes. If the meat is still firm, braise longer before adding the rice.
- Stir in the rice and cook gently for about 15-20 minutes according to the package instructions. Check the fluid level regularly and add hot water if necessary.
- Season with salt and pepper and cover and let sit for 5 minutes.
