Summary

Ingredients

• 400 g veal fillet (s)
• 10 g mushrooms, dried
• 40 g jelly (quince)
• 1 gingerbread, approx. 20 g
• 20 g onion (s)
• 2 tablespoon olive oil
• 4 tablespoon heavy cream
• salt and pepper
• Curry powder
• Paprika powder
• 120 g basmati

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Instructions

1. Soak the mushrooms and then drain them
2. Water can still be used for a more intense mushroom aroma. Cook the rice according to the instructions on the packet.
3. Heat the olive oil, cut the onions into small pieces and sweat in them until translucent. Add the mushrooms and cream, crumble the gingerbread and stir into the sauce with a little liquid and the quince jelly.
4. Cut the meat into slices and stew in the sauce. Season to taste with the spices and serve on top of the rice.