Many years ago, on a tour of the UN building in New York, I bought a world cookbook for Mum which had a recipe for each member country. This recipe pre-dates the purchase of the cookbook and I have never understood why she called it Latvian Beef but she did so that’s what we call it. Mum never went to Latvia and didn’t know anyone from Latvia. As she is no longer with us, this is a mystery that will never be solved.
A word of warning. Whilst it tastes lovely, this recipe is not a looker. I have been unable to find a way to make it look less beige/brown so it will have to remain the ugly duckling of my repertoire.
If you can find it (I would not make it unless you really want to), serve with spaetzle, a wonderful Eastern European dumpling/pasta substitute. I used to buy spaetzle in Australia and in Budapest but have never seen it in the shops in the UK. Otherwise, long grain rice is completely fine.