Veal goulash with green vegetables and herb rice

Name: Veal goulash with green vegetables and herb rice
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Veal (shoulder piece); 1 TABLESPOON Oil; 1 medium onion; 1 TEASPOON Tomato paste; 1 TABLESPOON Flour; 200 ml dry white wine; 500 ml Vegetable broth (instant); 1 small piece of peel of 1 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (approx. 300 g) Head broccoli; 2 Federation spring onions (approx. 175 g each); 100 g Sweet peas; 2 TABLESPOONS Butter or margarine; 200 g Wild rice mixture; 1/2 bunch Parsley and chervil; 100 g frozen peas; 50 g Whipped cream

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Veal (shoulder piece)
1 TABLESPOON Oil
1 medium onion
1 TEASPOON Tomato paste
1 TABLESPOON Flour
200 ml dry white wine
500 ml Vegetable broth (instant)
1 small piece of peel of 1 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (approx. 300 g) Head broccoli
2 Federation spring onions (approx. 175 g each)
100 g Sweet peas
2 TABLESPOONS Butter or margarine
200 g Wild rice mixture
1/2 bunch Parsley and chervil
100 g frozen peas
50 g Whipped cream

Directions

1
Wash the veal, dab dry and cut into large cubes. Heat oil in a pot and fry the meat in it for about 5 minutes. In the meantime peel and finely dice the onion.
2
Add the onion to the meat and fry. Add tomato paste and flour, sweat briefly, deglaze with white wine and stock. Add lemon zest. Simmer covered goulash for about 50 minutes. Season with salt and pepper if necessary.
3
In the meantime, clean the broccoli, divide into florets and drain. Clean and wash spring onions and mangetouts. Boil 400 ml salted water with 1 tablespoon of fat, stir in rice and let it swell for about 20 minutes.
4
Meanwhile, wash the parsley and chervil, dab dry and pluck the leaves from the stalks. Bring salted water to the boil and blanch the broccoli for about 5 minutes. Add spring onions, sugar snap peas and peas and cook for 2-3 minutes.
5
Refine veal goulash with cream. Melt the remaining fat in a pot and toss the vegetables in it. Season with salt and pepper. Add herbs to the rice. Arrange veal goulash with green vegetables and herb rice on plates.