Summary

Ingredients

• 1 large onion (s)
• salt
• 250 g basmati
• 500 g broccoli
• 200 g carrot (s)
• 450 g pork fillet (s)
• 2 teaspoons butter
• pepper
• 1 tablespoon oil
• 250 ml broth
• 150 g sour cream
• 2 teaspoons cornstarch
• nutmeg

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Instructions

1. Bring the salted water to the boil, peel and finely dice the onion. Cover the rice and let it soak in the water for approx. 20 minutes.
2. Clean and wash broccoli and cut into florets. Peel, wash and thinly slice the carrots. Pat the fillet dry and cut into fine strips. Sauté the carrots and half of the onion in the hot fat. Add 125 ml of water and the broccoli. Season with salt and pepper. Cover and cook for approx. 8 minutes. Season with nutmeg. Fry the meat in the hot oil in portions. Season and take out. Remainder Brown the onion in the frying fat. Bring to the boil with the broth and cream. Mix the starch with 1 tablespoon water until smooth, thicken the stock and heat the meat in it. To taste.