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🍽️ Viking Stew with Rice

655 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Halve the onion and peel it. Dice the onion finely.
  2. 2. Peel the carrots and trim the ends.
  3. 3. Cut the carrots into long pieces, dividing them into quarters or eighths depending on their size.
  4. 4. Wash the parsley and pat it dry.
  5. 5. Pluck the parsley leaves from the stems.
  6. 6. Finely chop the parsley leaves.
  7. 7. Place the minced meat in a bowl.
  8. 8. Add half of the diced onion to the minced meat.
  9. 9. Add the mustard and the egg to the mixture.
  10. 10. Sprinkle the breadcrumbs over the mixture.
  11. 11. Mix all ingredients thoroughly.
  12. 12. Season the meat mixture with salt and pepper.
  13. 13. Shape the mixture into small balls.
  14. 14. Put the rice into a pot.
  15. 15. Pour about 700 milliliters of salted water over the rice.
  16. 16. Bring the water with the rice to a boil.
  17. 17. Reduce the heat to medium and cover the pot.
  18. 18. Let the rice cook for about 12 minutes.
  19. 19. Heat 2 tablespoons of oil in a frying pan over high heat.
  20. 20. Fry the meatballs for about 5 minutes until golden brown.
  21. 21. Remove the balls from the pan and place them on a plate.
  22. 22. Set the balls aside.
  23. 23. Heat 1 tablespoon of oil in the same pan over medium heat.
  24. 24. Fry the remaining onion together with the carrots for about 4 minutes.
  25. 25. Dust the vegetables with flour.
  26. 26. Mix the flour well with the vegetables.
  27. 27. Deglaze the pan with cream and broth.
  28. 28. Bring the sauce to a boil.
  29. 29. Add the peas and the meatballs to the pan.
  30. 30. Let the stew simmer over medium heat for about 5 minutes.
  31. 31. Season the stew with salt and pepper to taste.
  32. 32. Serve the stew on plates.
  33. 33. Garnish the dish with the chopped parsley.

Nutrition per serving