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

4.6 36 évaluations

Prép. 15min

Total 1h 25min

4 portions

Ingrédients

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