One Pot Vienna style Veal and Red Peppers Rice

This is a recipe from Austrian Chef Elisabeth Grabmer.

I cooked some of her recipes before. I love one pot meals. But as many of the Chefs, these recipes need a good time management when you cook them alone in your household kitchen. 

A Sous Chef is missing here.

It is a great way to use up cooked cold rice that has been left over.

Using the basic ingredients twice is a great tip. The red bell peppers and onions been used twice, one time for the sauce that cooks the meat and the other part as vegetables in the rice dish.

Recipe for 2:

380 g veal schnitzel

3 red bell peppers

1 yellow onion, 2 shallots, 3 garlic cloves

2 tbsp sunflower oil

Salt, pepper, smoked paprika

1 tsp caraway seeds, 2 stalks majoram, 1 bay leaf

600 ml veg stock from paste

3 tbsp raspberry vinegar

2 tbsp hot paprika paste, 1 tbsp tomato paste

450 g cooked cold long grain rice (about 175 g raw rice)

35 g Parmesan

Start with chopping the veggies and make two piles. Use a oven proof pan with a lid. Heat up one tbsp of oil and roast one pile for a couple of minutes. Season with salt and pepper. Pour in the stock and cook for 10 min. Transfer to a blender and mix. Set aside for later and make a fine mash sieve ready.

Preheat the oven 180 C fan.

Cut the veal schnitzel in 1 inch cubes, season with salt and pepper. Heat up oil in the same pan and brown the meat all around. Add onions, garlic and red peppers. After 3 more minutes, add both paprika and tomato paste and roast that. 

The raspberry vinegar should deglaze the pan.

Take the sieve over the pan and pour the mixed sauce in. Add bay leave, majoram, caraway seeds. Bring back to a boil, cover with the lid and stick in the oven for 30 min.

Take it out, add the rice and mix it in. Put it back in the oven for 10 more min. If it is too dry now, add a little more stock.

Get the bay leaf and majoram out. Grate some Parmesan over and serve.