Summary

Ingredients

• 300 g turkey schnitzel
• 1 onion (s)
• 0.5 ½ lemon (s), untreated
• 0.5 ½ bunch tarragon
• 600 g asparaus, reen
• 300 g tomato (s)
• 250 g lon rain rice
• salt and pepper
• 1 tablespoon olive oil
• 2 tablespoon vegetable broth
• 100 g crème fraîche
• 1 pinch (s) sugar

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Instructions

1. A bit of a hassle, but worth the effort.
2. Meat cut into small strips in the direction of the fibers. Chop the onions finely, as finely as possible. Squeeze the lemons and wash the tarragon lukewarm, shake a little dry and finely chop the leaves. Cut off the woody ends of the asparagus stalks and cut the rest into finger-thick pieces. Scald the tomatoes briefly and remove the skin. Then also cut into small cubes.
3. The rice should just cook. Bring it to the boil briefly at first and then let it cook for about 20-23 minutes so that it stays a little grainy.
4. In the meantime, slowly heat the oil in the pan and fry the strips of meat together with the tarragon over medium heat, turning over and over, for about 3 minutes until it appears lightly browned. Then remove it from the pan again and store it on a plate provided. Now put the asparagus, onions and lemon zest in the pan and fry them too. Add the stock with the lemon juice and bring to the boil briefly. Cover and cook the vegetables over medium heat for about 5 minutes until they are just firm to the bite.
5. Add the meat and créme fraîche, stir continuously and heat slowly - do not under any circumstances bring to the boil! Now season the whole thing with salt and pepper.
6. Now distribute the ingredients on previously warmed plates and cover. Put the tomatoes in the pan and simmer on a high heat, stirring constantly. Also season with sugar, salt and pepper and mix in the rice.
7. Then serve next to the turkey ragout.