Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Reisfleisch with garden salad
Home cooking with tradition – succulent rice meat, refined with sweet paprika and freshly grated cheese, brings warming pleasure to your plate!
Cooking time: 1 hour 20 minutes
Ingredients
| Ingredients (4 servings) | ||
|---|---|---|
| 600 | g | veal shoulder, trimmed |
| 5 | tablespoon(s) | |
| 80 | g | |
| 20 | g | |
| 1,25 | l | |
| 150 | g | |
| 10 | g | flour |
| 1/16 | l | sour cream |
| Salt | ||
| Pepper, white | ||
| Flour for dusting | ||
| Garlic, crushed | ||
| Cheese, grated | ||
Preparation
- Cut the meat into cubes of approx. 1 inch (2 cm), season with salt and pepper and dust with flour.
- Heat the oil, fry the meat on all sides until brown and remove from the pan.
- Sauté the onions in the remaining fat until translucent, dust with paprika, stir briefly and then immediately deglaze with stock.
- Now add the meat and garlic, cover and let simmer.
- After 50 minutes, skim off 1 cup (250 ml) of broth, add the rice to the meat, stir thoroughly and simmer for another 25 minutes, preferably in the oven.
- Now mix the sour cream with the flour, add to the broth and bring to a boil.
- Tightly pack the Reisfleisch into a wet soup bowl (or ladle), turn out onto plates and pour broth around it.
- Finally, sprinkle with grated cheese.
Wine tip
Falstaff "Viennese cuisine"
40 top chefs present their best original recipes
Falstaff Verlags GmbH, 2024
39,90 Euro
