- 1 1/2 cups quick-cooking rice
- 1/2 pound fresh mushrooms sliced
- 1 1/2 pounds boneless veal steak, cut into three quarter-inch cubes
- 1/4 stick (2 tbs) butter or margarine
- 1 1/2 teaspoons salt
- Flour
- 1 teaspoon paprika
- 1/4 cup fat or oil
- 1/2 cup salad oil
- 1 onion, sliced thin
- 1 clove garlic, chopped fine
- 1 green pepper, cut in strips
- 2 teaspoons prepared mustard
- 1 can (10 1/2 ozs) chicken broth
- 1/4 teaspoon nutmeg
- 6 pimento olives, sliced
- 1/2 teaspoon sugar
- Chopped parsley
Cook rice according to directions on package.
Place veal in a shallow dish. Combine salt, paprika, oil, garlic, mustard, nutmeg, and sugar and pour over the veal. Turn meat to coat with the sauce. Let stand 15 minutes.
Brown mushrooms in butter in a skillet. Remove and set aside.
Lift the veal from the sauce. Dip into flour. Brown well in hot fat in a skillet. Add onion, green pepper, broth, and remaining sauce. Cover and cook slowly until veal is tender, about 30 minutes. Stir frequently.
Add mushrooms and olives to veal.
Place rice in a 2-quart casserole. Add veal mixture; sprinkle parsley over top. Bake in a moderate oven (350F) 30 minutes. Serve hot.
Yield: 8 servings.