Veal Ragout

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Veal Ragout
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Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation

Ingredients

for
4
Ingredients
350 grams Veal shank
½ bunch Soup vegetables
¼ liter white wine
1 bay leaf
3 peppercorns
100 grams button Mushroom
1 teaspoon lemon juice
1 tablespoon butter
4 tablespoons Double cream
2 egg yolks
4 Puff pastry (baked)
salt
freshly ground peppers
cilantro (2 stalks)
Basil (2 stalks)
How healthy are the main ingredients?
saltBasil

Preparation steps

1.

Rinse veal and simmer over low heat for about 1 hour in 1/2 liter (approximately 2 cups) of water, wine, soup vegetables and spices.

Rinse and mince mushrooms, then sprinkle with lemon juice. Heat butter in a pan and sauté mushrooms briefly. Remove veal from broth, pat dry and cut into cubes. Reduce broth to 1/4 liter (approximately 1 cup) and pour through a sieve. Add cream and boil again. Add veal and mushrooms to pot. Whisk egg yolk with a little broth, then fold into sauce. Season with salt and pepper.

2.

Briefly heat puff pastry in a warm oven.

Plate pastries and smother with veal sauce. Serve garnished with basil and coriander leaves.