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 ( 33 ratings )

Difficulty easy

Preparation time 15 min

Total time 1 h 25 min

Serving size 4 portions

Ingredients

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
or 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
or 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

Nutrition: per 1 portion
Calories: 527 kcal / 2204 kJ
Protein: 41 g
Fat: 16 g
Carbohydrates: 54 g
Fibre: 3 g