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Curried Meat in Rice Ring

4 servings

Ingredients

• 2 Stk Onions
• 2 Stk mushrooms (for ragout)
• 40 g Oil
• 40 g butter (for ragout)
• 600 g Veal (boneless)
• 1 TL Rice flour
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 2 TL Curry powder
• Beef broth (nach Bedarf)
• Lemon juice (nach Bedarf)
• 1 Stk apple, sour, peeled, grated
• 0.12 L whipped cream
• Almonds (finely chopped, optional) (nach Bedarf)
• Raisins (optional) (nach Bedarf)
• Ginger (fresh, optional) (nach Bedarf)
• Tomatoes (optional) (nach Bedarf)
• Garlic (optional) (nach Bedarf)
• Cinnamon bark (optional) (nach Bedarf)
• 250 g Rice
• 50 g butter (for rice)
• 1 Prise Curry powder (for rice)
• 2 Stk Mushrooms (for decoration)
• butter (for sautéing) (nach Bedarf)
• Parsley (fresh) (nach Bedarf)

Instructions

1. Finely chop two onions.
2. Clean two mushrooms and slice them.
3. Sauté in 40 g each of oil and butter until light yellow.
4. Skin 600 g boneless veal, cut into medium-sized cubes and add, brown lightly.
5. Dust with one teaspoon rice flour, season with salt, pepper and 2 teaspoons curry powder, lightly toast.
6. Pour in beef broth or water to create a thin sauce consistency and braise until tender.
7. To refine, stir in a little lemon juice, a small peeled and grated sour apple and 0.125 l whipped cream.
8. If desired, enhance aromatics with finely chopped almonds or raisins, fresh ginger, finely cut tomatoes, crushed garlic or a pinch of cinnamon.
9. For the rice ring, wash 250 g rice and cook until fluffy in abundant simmering salted water, drain and shock with cold water.
10. Toss in a pot with 50 g butter, salt, pepper, a pinch of curry powder and several tablespoons of meat sauce.
11. Fill a large moistened ring mold and invert onto a round, preheated platter.
12. Arrange the stew in the center of the rice ring.
13. Clean two additional mushrooms, cut into thicker slices and sauté in a little butter.
14. Decorate the rice ring with these and sprinkle with freshly chopped parsley.
15. Cooked asparagus tips and lettuce or endive salad are suitable side dishes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.