1/2 onion, chopped
1/2 cup butter
2 pounds fresh meat - cut into bite-size pieces
1 1/2 cans condensed beef soup
2 cups distilled white vinegar
1/2 cup white sugar
1 tablespoon potato starch
1 teaspoon salt
1 tablespoon water
1 teaspoon paprika
In a large pot over low heat, saute the onion and butter in a medium saucepan until brown. Add the content of the soup can food and enough water to cover the pot. Bring to a boil, stirring constantly to prevent excessive heat. Continue cooking until the grains of the rice are tender, 3 to 5 minutes. Using a fork, break the rice up and season to taste with salt and pepper.
Stir in the pudding according to package instructions. Add the potatoes and salt and cook until tender but not firm, 3 to 5 minutes. Stir in the water and paprika. Adjust the spices by adding more water, paprika, or sugar to taste.