Sliced ​​veal with paprika cream sauce and brown rice

Ingredients for 2 servings:

• 400 g veal, shredded
• 250 g brown rice
• 1 cup of cream
• 1 half onion(s)
• 2 tsp paprika powder
• 1 tsp, stripped pepper, crushed, hot
• 1 tsp, heaped meat broth, instant
• some butter
• 1 half lemon(s)
• 1 tbsp parsley, frozen
• 1 tbsp, streaky sauce thickener, light
• 1 pinch(s) of salt and pepper
• 1 pinch of nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash the rice, then sauté it in a pot with a little butter. Deglaze with enough water, add a squeeze of lemon and salt, and simmer until the rice is tender. Meanwhile, finely dice the onion and sauté it in the butter. Add the veal and continue frying for 1 minute, without turning. Add the parsley and then deglaze with the cup of cream. Season with salt, pepper, nutmeg, meat broth, paprika, and paprika powder. Add the sauce thickener and bring to a boil. The veal is usually cooked through by this time. Don’t overcook it, or it will become tough. Finally, add the remaining lemon juice and stir once more. Arrange the meat with the rice and serve.