Rakott zoldbab


In Hungary we make casseroles that involve layering cooked rice with a vegetable and a saucy meat, or something similar with cooked, sliced potatoes for the carbohydrate component. I had a huge excess of green beans, and this classes was a favorite in the family.


1 large yellow onion

1 pound of ground meat

2 cloves garlic

1.5 tbsp paprika

2 tbsp Hungarian Piros Arany

1.5 cup sour cream

2 tbsp Sriracha

2 lb green beans

5-6 cups cooked rice


Cook 3 cups of rice lightly seasoned with salt. 

Saute the diced onion, add the garlic cloves crushed up once the onion is translucent and cook for another minute. Add the paprika and Hungarian crushed pepper sauce. Add the beef and mix in. Cook until cooked through. Add a little water as necessary, so the beef is covered in sauce. Season with salt and pepper.

Cook the green beans in lightly salted water. Drain and chop into 1-inch pieces.

Mix the sour cream with the Sriracha and season with salt.

In a 9×13 inch casserole pan layer the rice on the bottom, spread the meat with the sauce on top. Sprinkle on the green beans and press down a bit. Cover with the sour cream layer evenly. 

Bake in a 350F oven until heated through and sour cream on top is thickened.

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