Veal Stew with Rice and Vegetables

For the veal stew, first cut the meat into bite-sized cubes. Dust with flour, mix and fry vigorously on all sides in a little clarified butter. If desired, add garlic and sauté. Salt and pepper the meat, deglaze with vinegar and white wine and let the liquid boil down completely. Only then add some beef broth so that the meat is well covered. Cover (best in the tube) and steam until tender, depending on the quality of the meat, about 1 ½ hours.

Meanwhile, clean the vegetables and divide into smaller pieces or florets as needed. About halfway through cooking time, mix rice and vegetables (staggered according to length of cooking time) into meat, adding some fresh soup and seasoning vigorously with salt, pepper, nutmeg and ginger. Stirring repeatedly and occasionally adding a little soup, cook everything until soft. The stew should not be too liquid, so only add a little liquid at a time.

Serve the cooked veal stew with rice and vegetables in preheated deep plates and sprinkle with freshly grated Parmesan cheese or chopped parsley to taste.

The veal stew with rice and vegetables goes well with crisp leaf or fresh cream cucumber salad.

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