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INGREDIENTS
▢1 ½ liters of cut stewed meat in cubes, see notes
▢1 teaspoon of aqua oil as needed
▢2 teaspoons of divided salt
▢4 1/2 cups of hot rice
▢2 teaspoons of tinto wine vinegar
▢2 tomato pasta cups
▢1 teaspoon of English sauce
▢1 large laurel leaf
▢1 teaspoon of peeled and cut nutmegs in small pieces
▢2 medium-peeled and cut zander in coins
▢1 medium-sized coarsely chopped celandine
▢1 teaspoon of finely chopped onion
▢2 teeth of spicy onion
▢1 teaspoon of ground pepper
▢½ teaspoon of xanthan gum
▢1 teaspoon of fresh spicy parsley
INSTRUCTIONS
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