Veal and Rice Paprika RecipeOrigin: Britain Period: Traditional |
Ingredients:
30g butter 
Veal and Rice Paprika Preparation:Method:Melt the butter in a frying pan and when it is just on the point of turning brown add the veal and fry briskly until nicely coloured on all sides. When done transfer to a casserole with a slotted spoon. Add the onion to the oil remaining in the pan and fry until tender (about 4 minutes). At this point stir in the paprika, tomato purée and the stock. Pour the mixture over the veal then cover the casserole and transfer to an oven pre-heated to 160°C. Cook for about 60 minutes, or until the meat is tender then stir-in the rice, return the dish to the oven and cook for a further 30 minutes, or until the rice is tender. Gently heat the sourced cream in a small pan then fork through the rice. Season to taste, sprinkle with the chopped parsley and serve. |
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