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🍛 Creamy Veal Loin Dish with Rice

580 kcal · 75 min · 4 servings

Ingredients

• 800 g Veal (loin or shoulder, cubed)
• 150 g Carrots (cut into batons)
• 200 g Mushrooms (quartered)
• 1 Stk Onion (diced)
• 50 g Butter
• 30 g Flour
• 500 ml Chicken broth
• 1 Stk Egg yolk (from 1 egg)
• 1 EL Lemon juice
• 1 Stk Bay leaf
• 300 g Long-grain rice

Instructions

1. 1. Cook the rice in salted water according to package instructions. Keep it warm.
2. 2. Cut the veal into large cubes. Season with salt and pepper.
3. 3. Melt half the butter in a large pot. Fry the meat in batches until brown. Remove it.
4. 4. Sauté the onions and carrots in the remaining butter for 5 minutes.
5. 5. Stir in the flour and fry for 1 minute (roux).
6. 6. Deglaze the meat with the broth. Add the bay leaf and return the meat to the pot.
7. 7. Simmer the dish over low heat for 45 minutes until the meat is tender.
8. 8. Stir in the mushrooms and cook them for 5 minutes.
9. 9. Remove the pot from the heat. Whisk the egg yolk with a little cream (or some of the hot sauce) and lemon juice. Slowly stir this mixture into the sauce without boiling it.
10. 10. Serve the meat with the creamy sauce and the rice.

Nutrition per serving

• kcal: 580
• Protein: 45 g · Fett/Fat: 25 g · Carbs: 45 g