Minced steaks with kohlrabi-carrot-vegetables

Name: Minced steaks with kohlrabi-carrot-vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 500 g mixed minced meat; 2 TEASPOONS Mustard; 1 Egg; 4 TABLESPOONS Breadcrumbs; 7-10 Tbsp salt, pepper; 200 g Long grain rice; 1 TABLESPOON Oil; 400 g Carrots; 400 g Kohlrabi; 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 7-10 Tbsp ¼ l Milk; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Chervil

AUTHOR
Valentine Lee

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
4 TABLESPOONS Breadcrumbs
7-10 Tbsp salt, pepper
200 g Long grain rice
1 TABLESPOON Oil
400 g Carrots
400 g Kohlrabi
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
7-10 Tbsp ¼ l Milk
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Chervil

Directions

1
Peel and finely dice the onion. Knead minced meat, onion, mustard, egg and breadcrumbs. Season with salt and pepper. Form 4 meatballs from the minced meat mixture
2
Prepare rice in boiling salted water according to package instructions. Heat the oil in a pan and fry the meatballs for 10-15 minutes while turning. Peel and wash carrots and kohlrabi. Cut carrots lengthwise into quarters, cut kohlrabi into slices. Cook vegetables in salted water for about 6 minutes
3
Melt the fat in a pot. Sweat flour in it. Deglaze with ⅛ l water and milk. Bring to the boil. Stir in stock and simmer for 3-5 minutes. Season with salt and pepper. Pluck off the chervil leaves, except for something to garnish. Drain vegetables and add to the sauce. Arrange rice, vegetables and meatballs on plates. Sprinkle with chervil and garnish