Pairs well with Veal with Mustard Sauce
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Veal with Mustard Sauce
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A delicious and tender veal dish cooked quickly with a creamy mustard sauce, served with basmati rice infused with herbs and butter.
00:15:00 total
Serves 4
medium
Main Various
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Ingredients
- veal - 1 kg (cleaned and cut into pieces)
- olive oil - 2 tablespoons (for sautéing)
- butter - 2 tablespoons (for cooking veal and rice)
- garlic - 1 clove (crushed and optionally added)
- thyme - 3-4 sprigs + 1 tablespoon chopped (fresh, chopped)
- white wine - 80 g (for deglazing)
- mustard - 1.5 tablespoons (strong mustard)
- cream - 250 g (35% fat)
- salt (to taste)
- pepper (freshly ground, to taste)
- bay leaves - 2 (for rice)
- basmati rice - 250 g (rinsed well but not washed off)
- water - 500 g (for cooking rice)
- butter - 1 tablespoon (for rice)
Instructions
- Prepare the rice: In a pot, add water, bay leaves, basmati rice, garlic (optional), butter, and thyme. Bring to a boil, then reduce heat to low and simmer covered for about 15 minutes until rice is cooked but not mushy.
- Prepare the veal: Clean the veal by removing thick fibers and fat. Cut into bite-sized pieces.
- Cook the veal: Heat butter and olive oil in a pan. Add veal pieces and sauté until nicely browned. Add crushed garlic and chopped thyme, season with salt and pepper. Turn the meat to brown evenly.
- Make the mustard sauce: Add mustard to the browned veal and stir well. Deglaze the pan with white wine and let it evaporate slightly. Then add cream and mix well. Let the sauce cook for a few more minutes until it thickens slightly.
- Serve: Remove rice from heat and fluff gently. Plate the rice, top with veal and mustard sauce. Garnish with fresh thyme and freshly ground pepper.
