Veal Fricassee with Mushrooms and Long Grain Rice

Meat:

Cut the meat into fine strips or cubes, turn lightly in flour to the other side and fry in hot clarified butter in a short time all around, remove and keep warm. In the meantime, sauté the finely chopped onion in the fat, sprinkle a little flour over it, extinguish with the white wine at the beginning, then pour on the whipping cream. Cook the sauce until creamy, season with salt and pepper from the mill, add the finely chopped parsley. Finally, fold in the meat again, get hot but do not let it bubble up.

Mushrooms:

Clean the mushrooms, cut them into slices. In the hot clarified butter, cook the finely chopped onion until translucent, add the mushrooms and steam for a short time. Before serving, season with white pepper and season with salt.

Additional dish:

Cook the long grain rice in bubbling salted water until tender. Rinse the long grain rice in a sieve. Melt the butter and toss the rice with the white wine.

Serving suggestion:

Shape the long-grain rice into a ring, fill it with the sliced meat and surround with the mushrooms.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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