Veal Pilaf

Name: Veal Pilaf
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4 portions
Ingredients: 60 g Emmental cheese; ½ bunch fresh parsley; 2 garlic cloves; 70 g red pepper; 120 g onions; 20 g clarified butter; 1 Tbsp tomato purée; 1 ½ Tbsp sweet paprika; ¼ - ½ tsp hot paprika; 600 g veal meat; 1 vegetable stock cube (for 0.5 l); 1 piece lemon peel; 1 tsp fine sea salt; ½ - 1 tsp ground black pepper; 250 g water; 150 g long grain rice; 2 Tbsp sour cream

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Schwierigkeitsgrad einfach

Arbeitszeit 15 Min

Gesamtzeit 1 Std. 25 Min

Portionen 4 portions

Zutaten

60 g Emmental cheese, cut in pieces (2 cm)
½ bunch fresh parsley (approx. 10 g), leaves only, plus extra roughly chopped for garnishing
2 garlic cloves
70 g red pepper, cut in pieces
120 g onions, quartered
20 g clarified butter
oder unsalted butter, diced
1 Tbsp tomato purée
1 ½ Tbsp sweet paprika
¼ - ½ tsp hot paprika, to taste
600 g veal meat, sinew free, boneless, diced (3 cm)
1 vegetable stock cube (for 0.5 l), crumbled
oder 1 heaped tsp vegetable stock paste, homemade
1 piece lemon peel (approx. 2-3 cm)
1 tsp fine sea salt
½ - 1 tsp ground black pepper, to taste
250 g water
150 g long grain rice
2 Tbsp sour cream, for serving

Nährwerte: pro 1 portion
Kalorien: 2204 kJ / 527 kcal
Protein: 41 g
Kohlenhydrate: 54 g
Fett: 16 g
Ballaststoff: 3 g