Cream Veal Ragout

Recipe author: EAT SMARTER
Cream Veal Ragout
1 hr 40 min.


for 4 servings
21 ounces
1 bunch
soup vegetable (e. g. leek, carrot, celery root, parsley etc.)
1 tablespoon
1 tablespoon
9 ounces
2 sticks
2 ⅔ cups
2 tablespoons
2 tablespoons
½ cup
1 tablespoon
Cilantro (leaves, or parsley)
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Kitchen utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Citrus juicer, 1 Measuring cups, 1 Pot mit Deckel, 1 Wooden spoon, 1 Ladle, 2 canning jars (à 250 ml), 1 Tablespoon

Preparation steps

Step 1/2
Put the veal into a large saucepan together with the prepared soup vegetables, salt, peppercorns, mustard seeds and bay leaves. Add just enough water to cover the meat. Cover with a lid and simmer gently over a medium heat for 1 hour. Take the meat out and leave to cool. Strain the broth through a sieve into a saucepan and boil until the liquid has reduced to approximately 250 ml.
Step 2/2
Peel the carrots and cut into sticks. Trim and wash the celery and cut into pieces. Blanch both in salted water for 3 minutes, then take out and put immediately into cold water, then drain. Clean and halve or quarter the mushrooms. Cut the cooked veal into bite-size pieces. Heat the butter in a saucepan, stir in the flour and cook until pale yellow. Now pour in the white wine, reduced meat broth and cream. Add the mushrooms, carrot sticks and celery and simmer for 5 minutes. Then add the meat, season with salt and pepper and a few drops of lemon juice. Reheat the meat in the sauce for 5 - 10 minutes, then serve sprinkled with chopped cilantro/coriander or parsley leaves.

Additional advice

Freeze: no