Veal ragout with fried balls
easy
45 mins
45 mins
Ingredients
- 600 g Veal (from the leg)
- 300 g Mushrooms
- 1 medium onion
- 2 (125 g each) blanched veal sausages
- 1 TABLESPOON Oil
- 2 tablespoons (30 g) Flour
- 500 ml Vegetable broth (instant)
- 150 ml dry white wine
- 7-10 Tbsp Salt
- 200 g Long grain rice
- 50 g flaked almonds
- 300 g frozen peas
- 100 g Whipped cream
- 7-10 Tbsp white pepper
- 7-10 Tbsp Chervil
Directions
- 1
Wash the veal, dab dry and cut into cubes. Clean, grate and slice the mushrooms. Peel and finely dice onion. Press the sausage meat as a ball out of the skin. Heat oil in a pot. Fry meat, meatballs and mushrooms in portions.
- 2
Add onion and fry briefly. Dust with flour and sauté while stirring. Gradually add stock and wine while stirring. Cover and cook over medium heat for about 30 minutes. Bring 400 ml salt water to the boil, add rice. Cover and allow to swell over a mild heat for about 20 minutes. Roast almonds in a pan without fat until golden brown. Add to the rice 5 minutes before the end of the cooking time. Add peas to the ragout 3 minutes before the end of cooking time. Refine ragout with cream. Season to taste with salt and pepper. Drain the rice and let it drain.
- 3
Roast almonds in a pan without fat until golden brown. Add to the rice 5 minutes before the end of the cooking time. Add peas to the ragout 3 minutes before the end of cooking time. Refine ragout with cream. Season to taste with salt and pepper. Drain the rice and let it drain. Garnish ragout with chervil. Serve together with the rice
Nutrition Facts
840 kcal
59 g
40 g
51 g
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