Veal Goulash with Meatballs, Cream Sauce, Mushrooms and Rice

Ingredients

• 250 g ground meat (mixed)
• 1 slice toast bread (soaked and well drained)
• 0.5 small onion
• 1 Garlic clove
• 1 small egg
• breadcrumbs (as needed)
• Pepper
• Salt
• 2 tbsp flour
• oil (for frying)
• 400 g veal
• 1 tbsp flour
• 2 tbsp clarified butter
• 1 onion
• 1 large mushroom
• 100 ml White wine
• 150 ml veal stock
• parsley (cut into strips)
• 200 ml whipping cream
• sauce thickener (light, as needed)
• Salt
• Pepper
• 200 g rice
• 200 g rice

Instructions

1. 1.

   For the meatballs peel and finely chop onion and garlic. Mix with ground meat, toast bread, egg, salt and pepper well. Add breadcrumbs if needed until a well-formed dough forms. Shape into balls and coat in flour. Fry in hot oil until golden brown and remove from pan.

2. 2.

   Cut veal into cubes and dust with flour. Sear all sides in hot clarified butter, deglaze with wine and stock, then simmer gently for about 30 minutes. Meanwhile, drain mushrooms and quarter them. Add the meatballs and cream after cooking time ends and cook another 5-10 minutes. Thicken with sauce thickener if desired, taste again and fold in parsley.

3. 3.

   Cook rice according to package instructions simultaneously.

4. 4.

   Serve by dividing into bowls or plates.