Mushroom Ragout in Rice Ring
Yield
6 servingsPrep
15 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
soup greens
|
* |
| 18 | ounces |
veal
|
|
| 4 | cups |
water
salted |
|
| 1 | each |
onions
|
|
| 18 | ounces |
mushrooms
|
|
| 3 | ounces |
butter
|
|
| 2 | ounces |
all-purpose flour
|
|
| 2 | cups |
beef stock
instant |
|
| ¾ | cup |
sweet cream
|
|
| 1 | cup |
white wine
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
sugar
to taste |
*
|
| 2 | bags |
rice
instant |
*
|
| 1 | each |
eggs
hard-boiled |
|
| 1 | each |
tomatoes
|
|
| 1 | tablespoon |
butter
|
|
| 2 | tablespoons |
parsley leaves
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
soup greens
|
* |
| 520.2 | ml/g |
veal
|
|
| 946 | ml |
water
salted |
|
| 1 | each |
onions
|
|
| 520.2 | ml/g |
mushrooms
|
|
| 86.7 | ml/g |
butter
|
|
| 57.8 | ml/g |
all-purpose flour
|
|
| 473 | ml |
beef stock
instant |
|
| 177 | ml |
sweet cream
|
|
| 237 | ml |
white wine
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
sugar
to taste |
*
|
| 2 | bags |
rice
instant |
*
|
| 1 | each |
eggs
hard-boiled |
|
| 1 | each |
tomatoes
|
|
| 15 | ml |
butter
|
|
| 3E+1 | ml |
parsley leaves
finely chopped |
|
Directions
Clean and cut up the soup greens in small cubes, add the water and meat and cook all for 45 minutes.
Chop the onion very fine, half the mushrooms.
Melt the butter and sauté both for a short while;add the flour and cream, fill up with the broth and simmer for another 20 minutes.
Season to taste.
Prepare rice as directed. Mix the mushrooms and the meat together.
Season and add the egg and the finely chopped tomatoe.
Grease a rice ring form and fill in the rice, than invert on a platter and fill the ragout in the middle.
Garnish with tomatoes and parsley.
