At a family cookout, the company is rarely silent in addition to Töltött paprika — the hit of the summer: everyone has a "one, sure" trick. Peppers with meat and rice in tomato sauce. The official hit of the summer: even without a radio, every grandmother knows it by heart. In the end, of course, the version that runs out of the second portion first wins.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Boil the rice until half-soft, cool it down, then mix it loosely with the meat, eggs and spices. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Peel the peppers, fill them two-thirds full; shape the rest into balls. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bring the tomato juice to a boil with the celery leaves, add the fillings and cook on low heat for 45-55 minutes. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Taste the sauce for sweet and sour mash, thicken it with a thin stir-fry if necessary, and serve with potatoes. Taste one last time before serving, then serve fresh to the table for the best temperature and texture.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Fill the peppers only loosely, because the rice swells; otherwise the filling will move out spectacularly.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.