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🍽️ Crispy Gratinated Spiced Meat with Mushrooms

450 kcal · 30 min · 4 servings

Ingredients

• 450 g veal
• 0.25 tsp salt
• 1 bunch soup vegetables
• 1 onion
• 2 cloves
• 1 bay leaf
• 4 black peppercorns
• 120 g fresh mushrooms
• 1 shallot
• 2 butter
• 1 tbsp flour
• 2 tbsp crème fraîche
• 0.5 lemon (juice)
• 1 egg yolk
• pepper
• salt
• 3 tbsp grated Emmental cheese

Instructions

1. 1. Wash the vegetables for the broth and cut them into coarse pieces.
2. 2. Peel the onion and cut it into quarters.
3. 3. Wash the meat and place it in a large pot.
4. 4. Cover the meat just with water.
5. 5. Add salt, the prepared vegetables, the onion, and the spices.
6. 6. Let everything simmer on low heat for about 90 minutes.
7. 7. Peel the shallot.
8. 8. Dice the shallot into very small cubes.
9. 9. Clean the mushrooms and slice them.
10. 10. Put half of the butter in a pot and heat it.
11. 11. Sauté the shallot until translucent.
12. 12. Add the mushrooms and fry for about 5 minutes.
13. 13. Heat the remaining butter in another pot.
14. 14. Stir in the flour to make a roux.
15. 15. Take 200 milliliters of the meat broth.
16. 16. Stir the broth into the roux until smooth.
17. 17. Bring the sauce to a boil.
18. 18. Stir in crème fraîche, lemon juice, and the egg yolk.
19. 19. Season the sauce with pepper and salt.
20. 20. Preheat the oven to 200 degrees Celsius with top and bottom heat.
21. 21. Remove the meat from the broth.
22. 22. Let the meat cool slightly.
23. 23. Cut the meat into cubes.
24. 24. Add the meat cubes to the sauce along with the mushrooms.
25. 25. Mix everything well.
26. 26. Divide the mixture among four ovenproof dishes.
27. 27. Sprinkle the dishes with cheese.
28. 28. Bake the dishes in the preheated oven for about 15 minutes.
29. 29. Remove them when they are golden brown on top.

Nutrition per serving

• kcal: 450
• Protein: 32 g · Fett/Fat: 30 g · Carbs: 10 g