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Veal stew with basmati rice

  • Medium



This recipe is sure to make your family happy, featuring tender meat, creamy sauce and delicious basmati rice. Our master chef prefers to cook this delicious family friendly meal with Panasonic’s induction cooktop. It’s faster than a traditional cooktop and he doesn’t even have to keep an eye on the pot. When the water boils, the cooktop will give a signal.




Place a pot with 1.2 liters of slightly salted water on the cooktop and bring to a boil. Put the onion, carrot, leek and meat in the boiling water. Reduce the heat to 140 ° C. Simmer the open pot for 75 minutes, stirring regularly.


Once the veal is tender, lift it out of the pot. Cover with aluminum foil and keep warm. Pour the stock through a strainer into a bowl. Heat the pot back to 150 ° C, melt the butter in it, whisk the flour with butter and sauté for 10 minutes without browning. Mince the cooked leek, carrot and onion. Add the veal stock and simmer for 20 minutes.


Bring a pot with 300 ml of slightly salted water to a boil. Reduce the heat to 95 ° C and put the rice in the pot. Leave the rice in the closed pot until all the water has absorbed.


Meanwhile heat a pan to 180 ° C and add some vegetable oil. Sauté the white mushrooms in the hot oil and season with salt and pepper.


Then add the mushrooms to the sauce, add cream and season with salt and nutmeg. Once the sauce boils again, add veal and vegetables. Simmer for 6 to 8 minutes.


Serve the veal stew with basmati rice.


Veal stew with basmati rice

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Adjust Servings:
1 kg veal breast or shoulder diced
1 onion peeled and peppered with 1 bay leaf and 2 cloves
1 carrot peeled
1 leeks washed
40 g butter
30 g flour
200 g basmati rice
vegetable oil
300 g white mushrooms cut
freshly ground black pepper
100 ml cream
fresh grated nutmeg
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