Minced steak with kohlrabi-carrots in chervil-lemon sauce and rice

Name: Minced steak with kohlrabi-carrots in chervil-lemon sauce and rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 500 g mixed minced meat; 2 TEASPOONS Mustard; 1 egg (size M); 4 TABLESPOONS Breadcrumbs; 4 TABLESPOONS + 1/8 l milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Long grain rice; 1 TABLESPOON Sunflower oil; 400 g Carrots; 400 g Kohlrabi; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 1/8 l Vegetable broth; 6 Stem(s) Chervil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
500 g mixed minced meat
2 TEASPOONS Mustard
1 egg (size M)
4 TABLESPOONS Breadcrumbs
4 TABLESPOONS + 1/8 l milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Long grain rice
1 TABLESPOON Sunflower oil
400 g Carrots
400 g Kohlrabi
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
1/8 l Vegetable broth
6 Stem(s) Chervil

Directions

1
Peel and finely dice the onion. Knead minced meat, onion, mustard, egg, breadcrumbs and 4 tablespoons of milk. Season with salt and pepper. Shape into 4 meatballs. Prepare rice in boiling salted water according to package instructions.
2
Heat the oil in a pan and fry the meatballs for 10-15 minutes while turning. Peel and wash the carrots and cut them lengthwise into quarters. Peel and halve kohlrabi and cut into slices. Cook prepared vegetables in boiling salted water for about 6 minutes.
3
Melt the fat in a pot. Stir in flour and sweat briefly. Add stock and 1/8 l milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt and pepper. Wash the chervil, shake dry, pluck off the leaves, except for a little to garnish.
4
Pour the vegetables into a sieve, add to the sauce and fold in. Arrange rice, vegetables and meatballs on plates. Sprinkle with chervil and garnish.