Stripped Cream with Rice
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork schnitzel, or veal or poultry
- 250 g mushrooms, brown
- 1 onion (s)
- 1 clove garlic
- 400 g rice
- 0.5 liter ½ meat broth
- 0.5 liter ½ cream, half which can be replaced with milk
- salt and pepper
- sugar
- Cayenne pepper
- 1 dash soy sauce
- 1 squirt lemon juice
- food starch
- Oil, neutral
Print Recipe
Pin Recipe Instructions
- Heat a medium saucepan full. Pour the rice into cups, add twice as much water. As soon as the water bubbles, put on the lowest flame, put on the lid and simmer until soft. This takes about 20 minutes.
- Meanwhile, cut the meat into thin strips. Cut the mushrooms into slices, the onion into fine cubes, as well as the garlic. Heat a pan with a high rim. Sear the meat in portions spicy and briefly, remove and keep warm. Then add the mushrooms, reduce the temperature slightly. Then add the onion and garlic. Stir, season with salt and pepper, deglaze with a splash of soy sauce. Immediately add the broth and cream and simmer for about 10 minutes. Thicken with cornstarch mixed in water, add a little sugar, a little lemon juice and a little cayenne pepper and add salt and pepper to taste. Then put the meat back in and keep it warm over a low flame.
- When the rice is ready, season it with salt and a little lemon juice. Serve together.
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