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: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 small shallot; 125 g mixed minced meat; 1/2 TEASPOON Mustard; 1 Egg yolk (size M); 1 TABLESPOON Breadcrumbs; 1 TABLESPOON + 100 ml milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Long grain rice; 1 TEASPOON Sunflower oil; 100 g Carrots; 100 g Kohlrabi; 1 TEASPOON Butter or margarine; 1 TEASPOON Flour; 5 TABLESPOONS Vegetable broth; 2 stem(s) Chervil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 small shallot
125 g mixed minced meat
1/2 TEASPOON Mustard
1 Egg yolk (size M)
1 TABLESPOON Breadcrumbs
1 TABLESPOON + 100 ml milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Long grain rice
1 TEASPOON Sunflower oil
100 g Carrots
100 g Kohlrabi
1 TEASPOON Butter or margarine
1 TEASPOON Flour
5 TABLESPOONS Vegetable broth
2 stem(s) Chervil

Directions

1
Peel the shallot and cut into fine cubes. Knead minced meat, shallot, mustard, egg yolk, breadcrumbs and 1 tablespoon of milk. Season with salt and pepper. Shape into 1 meatball. Prepare rice in boiling salted water according to package instructions.
2
Heat the oil in a pan and fry the meatball for 10-15 minutes, turning it over. Peel and wash the carrots and cut them lengthwise into quarters. Peel kohlrabi and cut into slices. Cook the 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 100 ml 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 something to garnish.
4
Pour the vegetables into a sieve, add to the sauce and fold in. Arrange rice, vegetables and meatball on a plate. Sprinkle with chervil and garnish.