Braised Veal with Rice: Reisfleisch

2 pounds veal shoulder
3 tablespoons oil
2 onions, chopped
3 cups veal stock
3 tablespoons sweet Hungarian paprika
2 teaspoons ground cumin
6 cloves garlic, minced
Cayenne pepper, to taste
1 bay leaf
Salt and freshly ground black pepper
1 1/2 cups long-grain rice
2 red bell peppers, cored, seeded, peeled and diced
6 cornichons, coarsely chopped
1 teaspoon minced fresh marjoram
1 teaspoon minced parsley leaves
1 teaspoon minced chives
Freshly grated Parmesan

Salad

Butter lettuce
Pumpkin seed oil
Balsamic vinegar
Salt and freshly ground pepper

Cut the veal into thin slices, the size of a silver dollar.

In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.

Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.

Serve hot and sprinkle with fresh herbs and grated Parmesan.

Serve with butter lettuce salad that has been lightly dressed with pumpkin seed oil and balsamic vinegar. Season with salt and pepper.

Yield: 4 to 6 servings