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
½ bunch
¼ liter
1
3
100 grams
1 teaspoon
1 tablespoon
4 tablespoons
2
4
Puff pastry (baked)
freshly ground Pepper
Cilantro (2 stalks)
Basil (2 stalks)

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.