Veal Stroganoff

Ingredients

• 4 medium pickles
• 2 medium red onions (300 g)
• 15 g parsley
• 1 teaspoon salt
• 100 ml pickle juice
• 700-800 g veal leg or veal sirloin
• 1/2 teaspoon ground pepper
• 1 teaspoon paprika
• 350 g button mushrooms
• 4 tablespoons olive oil
• 50 ml brandy
• 200 g full-fat yogurt or sour cream with at least 20% fat

For serving

• 300 g basmati rice
• 450 ml water

Preparation

1. Take the yogurt or sour cream out of the refrigerator 15 minutes beforehand. Bring the rice to a boil in 450 ml water, then cover and simmer for 12 minutes, until it has absorbed the water. 2. Cut the pickles into thin slices, the red onion into thin strips and finely chop the parsley. Mix them with 1/4 teaspoon salt and the pickle juice; set aside a quarter of the mixture for serving. 3. Pat the meat dry with paper towels, trim away any sinew and cut it into strips. Season with 3/4 teaspoon salt, the pepper and paprika. 4. Wash the mushrooms and slice them. Heat 2 tablespoons olive oil in a wok and fry them over high heat for 5 minutes, until browned. 5. Remove the mushrooms from the wok. Add three quarters of the pickle and onion mixture to the same pan, drained and lightly squeezed with your hands, then cook over high heat for 4 minutes, until the onion softens. Set aside with the mushrooms. 6. Heat the other 2 tablespoons oil in the same wok and fry the meat over high heat for 3 minutes, moving the pan often, until browned. Add the brandy and cook for another 2 minutes. 7. Add the mushrooms and onion and pickle mixture to the wok. Cook everything for 4 minutes, then stir the yogurt or sour cream with 2-3 tablespoons of the hot pan juices and pour it into the wok. Heat over low heat for 2 minutes without letting the sauce boil. 8. Serve hot with the rice and the pickle mixture set aside.