ROSE VEAL GOULASH with Buttery Rice & peas
There was the remnants of the ingredients for the seduction dinner languishing in the fridge tonight. Specifically the rose veal escalopes (£20 off per kg in Wholefoods). To be honest, I ate a bit of it in a late night depression session the other night – egg washed, panko’d and stuffed with cheese – and it was majorly disappointing. Half of it went in the bin. That was perhaps something to do with the fact that I finally heard from the man who needs to fall in love and he has now decided to be known as the man who just wants to be friends. Twat.
Just like the relationship I suppose, the veal was pretty tough and worse, pretty tasteless. But waste not blah blah blah so I thought I’d improve it under pressure tonight.
I love my pressure cooker. I use it a lot even cooking on my own. It makes a majorly quick tomato sauce, potatoes for mashing, terrific for soup. I was quite evangelical about them a few years back. Gave them away as presents and I am sure they are taking up valuable cupboard space in many of my friends houses as I write…but I would encourage you to give them the benefit of the doubt. For stocks and tenderising stews, it really can’t be beaten. It’s rubbish at pasta, rice and steamed puddings, despite what the accompanying booklet says, but for the rest…I just keep it out on my hob and it’s get’s used as often as not. It made this goulash in 20 minutes.
Serves 1 (with enough leftover for a small lunch tomorrow)
- 150g rose veal escalopes (or shoulder if you can get it)
- 1 tbsp olive oil
- a few mushrooms
- 1 small red onion
- 1 tsp smoked pimenton
- 150g cherry tomatoes (or a small tin)
- 100ml red wine
- 50g rice
- 50g peas
- knob of butter
Heat the olive oil in a heavy based casserole or pressure cooker
Meanwhile, finely chop the onion and shred the veal into strips 1 cm wide
Sear the veal and onions in the oil
Chop the mushrooms into quarters and add to the pan with the smoked paprika (ordinary will do if you can’t get the smoked stuff)
When the onions are softened and the spice is fully mixed with the meat, add the red wine and cherry tomatoes. Allow to simmer to let go of the alcohol for 3-4 minutes before putting on the lid of the pressure cooker. Bring to pressure and cook for 15-20 minutes.
If you’re using a casserole dish, place in an oven at 170C for 45 minutes to one hour, checking and stirring every 15 minutes.You may need to add more liquid as the pressure cooker doesn’t allow any moisture to escape meaning you only need to add about 50% of the liquid you need in conventional cooking.
My tips for perfect fluffy rice are threefold:
- Buy good quality rice. It should have lots of whole rice grains and not too many broken ones.
- Always soak your rice for as long as you can. Change the water and run it through a seive.
- Regardless of the size of your pan or how much rice you are cooking, cover it with enough cold water so that if the tip of your finger touches the rice the water reaches the first joint.
Bring the rice to the boil, reduce the temperature until barely steaming and cook for 7 minutes. Remove from the heat (add the frozen peas and knob of butter now) and place two layers of kitchen paper under the lid until you’re ready to serve. Guaranteed perfect fluffy rice…
Now, if only I could make my men all warm and fluffy.