Bulgur pilaf on "red".
- Wash the bulgur well and let it drain. Meanwhile, prepare the following: In a deep frying pan, melt the butter, add the olive oil and fry the onion cut into small cubes. When it becomes glassy, add the finely chopped paprika. Fry briefly and add the finely chopped tomato (previously soak it in boiled water and remove the shrimp). Add the tomato puree. Saute it all over medium heat. Then add the peeled, whole garlic. Saute for 2-3 minutes to remove the water from the vegetables.
- Insert the veal cube into the mixture. Knead it well and mix it with the vegetables. Add the drained bulgur and simmer for 1-2 minutes, stirring occasionally. Pour water and salt. Mix everything well and cover. Cook over medium heat until mixture boils, then reduce heat. After 5 minutes, uncover, stir again and cover again. Bulgur is ready when it absorbs all the water. When you see that there is no more water, use a spoon to remove some bulgur and look at the bottom. If it has absorbed all the water, the bulgur is done.