Veal slices with wild rice

Name: Veal slices with wild rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 150 g Wild rice mixture; 7-10 Tbsp Salt; 500 g Veal cutlet (in the piece); 1 collar Spring onions; 300 g brown mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1/4 l Meat broth (instant); 200 g Whipped cream; 1-2 TABLESPOONS sauce thickener; 1 TEASPOON Lemon juice; 7-10 Tbsp pink berries; 7-10 Tbsp Lemon slices

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

150 g Wild rice mixture
7-10 Tbsp Salt
500 g Veal cutlet (in the piece)
1 collar Spring onions
300 g brown mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1/4 l Meat broth (instant)
200 g Whipped cream
1-2 TABLESPOONS sauce thickener
1 TEASPOON Lemon juice
7-10 Tbsp pink berries
7-10 Tbsp Lemon slices

Directions

1
Prepare rice in boiling salted water according to package instructions. Rinse meat, dab dry and cut into small cubes. Clean, wash and chop spring onions. Clean, clean and halve the mushrooms.
2
Heat the oil in a pan. Brown the meat in it in portions and take it out. Season with salt and pepper. Fry the mushrooms and spring onions in the frying fat for about 2 minutes. Add meat, deglaze with stock and cream, bring to the boil and simmer for 3 minutes.
3
Add the sauce thickener while stirring and bring to the boil. Season to taste with salt, pepper and lemon juice. Pour the rice onto a sieve and drain. Press the rice firmly into a cup and turn out onto the plates.
4
Spread the shredded meat on the plates. Sprinkle with pink berries and garnish with lemon slices.