1 kg veal or a soft beef shin
60 ml (4 tbsp) flour
60 ml (4 tbsp) butter
500 g streaky bacon, chopped
2 onions, finely diced
2 garlic cloves, crushed
250 g button mushrooms, quartered
500 ml (2 cups) beef stock
60 ml (4 tbsp) lemon juice
125 ml (½ cup) frozen peas
250 ml (1 cup) cream
500 ml (2 cups) Spekko Long Grain Parboiled Rice
salt and pepper to taste
1.Coat the cubed meat with the seasoned flour and set aside.
2.Heat a pan and fry the bacon until crispy. Remove from the saucepan and set aside.
3.Heat the butter in a new pan and fry the meat until well browned on all sides. Remove from the saucepan.
4.Fry the onion and garlic in the same pan until tender, stir in the mushrooms and fry for about 3 minutes.
5.Return the meat and bacon to the pan and pour in the stock. Bring to the boil and simmer gently until tender. This will take about 1 hour.
6.Stir the lemon juice into the casserole and simmer for 5 minutes. Add the cream, bring to the boil and season to taste. Add the frozen peas and heat through.
7.Cook the rice according to the instructions on the pack.
Spekko tips for caterers
You can make this dish days in advance and freeze it. Defrost on the day of service and gently heat through. To defrost, place the casserole in a preheated oven at
180°C, for 30 minutes. Add the peas after defrosting.
To make your buffet serve the amount of people you are catering for, make sure you have someone dishing up serving portions. Self-service may have people take too much in one go.
Cook your rice on the day of the event.