Kalbsreisfleisch (kalbs-rice-flysh) is a delicious Austrian casserole of veal and rice. It is quick, easy and economical to prepare and makes a very filling dish for the family. Serve it with a green salad.
2 oz. butter
4 tablespoons vegetable oil
2 lb. boned veal shoulder, cut into
2 medium-sized onions, finely chopped
2 tablespoons paprika
1 pint chicken stock
2 fl. oz. white wine
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
10 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
In a large flameproof casserole, melt the butter with the oil over moderate heat.
When the foam subsides, add the meat and onions and fry, stirring frequently, for 5 to 8 minutes or until the meat is brown.
Stir in the paprika. Pour in the stock and wine and add the salt, pepper and thyme.
Bring to the boil. Reduce the heat to low, cover the casserole and simmer for ½ hours.
Stir in the rice, recover the casserole and simmer for a further 20 to 25 minutes, or until the rice is tender and has absorbed all the liquid.
Remove the casserole from the heat and serve at once.