Creamy Veal Casserole with Pasta
7,1 / 10
To make the sauce, melt 25 g butter in a pot and stir in the flour to create a roux. Stir in the stock, season well and simmer for 15 min stirring continuously. Add the cream and simmer for a further 5 to 10 min the stirring occasionally.
Take a little sauce, stir in the egg yolk and fold the mixture back into the sauce. If the sauce is too thick add a little more stock. Season with salt, ground black pepper and a dash of lemon juice.
Place 15 g butter in a pan and fry the meat on all sides until golden brown. Place the meat in the sauce and cook for around 10 min.
Deglaze the meat juice with 2 to 3 tablespoons water and stir into the sauce along with the capers. Season to taste.
Cook tagliatelle in salt water until al dente. Drain and add the remaining butter and stir in the parsley. Arrange the ragout and the tagliatelle on plates and serve immediately.