Veal Fricassee with Mushrooms and Rice

Tender veal in a creamy sauce with mushrooms and carrots, served with rice. A classic from the Sunday table that doesn't sit heavy, because the sauce needs only a little flour and cream.

By yumbelo-Küche · 4 servings · 90 minutes

Ingredients

• 600 g veal shoulder, cut into cubes
• 1 l water
• 1 Stück onion
• 2 Stück carrots
• 1 Stück leek stalk
• 1 Stück bay leaf
• 250 g mushrooms, sliced
• 1 EL cooking oil
• 40 g butter
• 40 g wheat flour
• 200 ml cream
• 2 Stück egg yolk
• 2 EL lemon juice
• 1 Prise pinch of nutmeg
• 300 g long-grain rice
• 1 Bund parsley, chopped
• salt
• pepper

Method

1. Rinse the veal under cold water, pat dry and cut into cubes.
2. Heat the oil in a large pot, sear the meat on all sides and add the water. Bring to a boil, skim off the foam, add the bay leaf and halved onion, and simmer the meat covered over low heat for 60 minutes.
3. Peel the carrots and slice them, clean the leek and cut it into rings. After 60 minutes, add them to the meat and let everything cook for another 15 minutes.
4. Fry the mushrooms in the butter in a pan until golden brown, season with salt and pepper and set aside.
5. Cook the rice in salted water according to the package instructions.
6. For the sauce, melt the butter in a pot, briefly sweat the flour in it and gradually stir in some meat stock until smooth. Simmer for about 10 minutes.
7. Whisk the cream with the egg yolks, remove from the heat, stir in a ladle of the hot sauce, then add everything to the sauce. Do not let it boil again.
8. Remove the meat and vegetables from the pot, measure the stock, stir 600 ml of it into the sauce and combine everything with the mushrooms.
9. Season with lemon juice, nutmeg, salt and pepper, fold in the chopped parsley and serve with the rice.