Juicy veal with rice in pots

European cuisine

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Description Products Steps

Veal is red meat from young cows or bulls. Meat contains a large amount of iron. Veal is a very tasty and healthy meat, but in some cultures it cannot be eaten, for example, in Hinduism. And in Russia, this meat was banned until the 19th century. Veal goes well with rice, buckwheat, potatoes and salads.

1. Calories
   99,7 kcal
2. Protein
   7,63 gram
3. Fat
   4,19 gram
4. Carbohydrates
   8,02 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 6 serving:

1. Veal
   800 g
2. Rice

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   1 glass = 180 g
3. White cabbage

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   1 kg = 1000 g
4. Onions

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   2 pcs. = 160 g
5. Bulgarian pepper

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   4 pcs. = 600 g
6. Champignons

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   400 g
7. Garlic

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   2 cloves = 10 g
8. Chile pepper is ground

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   2 tsp. = 10 g
9. Margarine

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   4 tbsp. l. = 80 g
10. Salt

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    to taste
11. Black pepper ground

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    to taste

Steps:

1. 
   Rinse the meat thoroughly and cut into small cubes. Peel and chop the onion.
2. 
   Fry the meat and onions in a frying pan, adding butter or margarine. Chop the cabbage, cut the pepper into rings and mushrooms into small slices. Add chopped vegetables to the meat with onions, salt and pepper.
3. 
   Place the stewed meat and vegetables in pots and fill with broth, simmer for 20-30 minutes. Open the rice until half cooked, rinse with cold water and dry, then add to the pots and place the garlic on top. Boil the pots over low heat for 10 minutes.
4. 
   Serve the dish in the same pots in which it was prepared. Garnish with fresh herbs. Slice fresh bread.

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