Deconstructed sarma (Sarma u rinfuzi)
Procedure
First slice bacon and saute it a bit in a deep pot on a smidgen of oil. Once it starts to color, add chopped onion. Saute until onion starts becoming translucent. Add chopped carrot and whole garlic. Cook while mixing for about 15 minutes.
Add ground beef and let it cook for 30-40 minutes stiring occassionally.
As beef changes color, add sauerkraut and about ½ of juices. Add about 150 ml of water and all spices. Stir, cover, and let it simmer (4/10 mark) for about 40 minutes stirring frequently.
Rinse rice with cold water (until water is clear or close to being clear). Add rice on the top of the pot content. You can mix it slightly with beef but don’t mix it too deep so it doesn’t burn. Add water until it’s about 2 cm above the level of rice (about 500 ml). Cover and cook for 15-20 minutes until rice is done. If rice gets dry, add some more water.
Once rice is cook, mix thoroughly, move away from stove, and leave it to rest for a few minutes.
Ingredients
| 1000 g | Sauerkraut | 2 pk (Trader Joe’s) |
| 800 g | Ground beef (85/15) | |
| 340 g | Shortgrain rice | |
| 2 slices | Thick bacon | |
| 1 | Yellow onion | (big) |
| 1 | Carrot | |
| 4 cloves | Garlic | |
| 1 l | Water | |
| 1 | Bay leaf | |
| Salt | ||
| Pepper | ||
| Crush smoked pepper |