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🍽️ Creamy Veal Stew with Vegetables

437 kcal · 30 min · 4 servings

Ingredients

• 650 g Neck (veal boneless)
• 250 g small button mushrooms
• 16 pearl onions
• 1 stalk leek
• 2 stalks celery
• 4 carrots
• 60 g butter
• salt
• pepper (freshly ground)
• 1 tbsp flour
• 500 ml meat broth
• 150 ml whipping cream

Instructions

1. 1. Cut the veal into small cubes.
2. 2. Peel the pearl onions.
3. 3. Clean the leek and wash it thoroughly.
4. 4. Slice the leek into thin rings.
5. 5. Wash the celery.
6. 6. Remove the tough fibers from the celery.
7. 7. Chop the celery finely.
8. 8. Peel the carrots.
9. 9. Cut the carrots into cubes.
10. 10. Heat half of the butter in a large pot.
11. 11. Sear the meat briefly until it is lightly browned.
12. 12. Add the peeled onions to the meat.
13. 13. Season everything with salt and pepper.
14. 14. Stir in the flour to thicken the sauce.
15. 15. Deglaze the meat with the meat broth.
16. 16. Bring the mixture to a boil while stirring.
17. 17. Let the meat simmer on low heat for about 30 minutes.
18. 18. Add the prepared vegetables to the pot.
19. 19. Cook everything for another 15 minutes with the lid on.
20. 20. Stir the cream into the sauce.
21. 21. Let the sauce come to a brief boil.
22. 22. Season the sauce with salt and pepper to taste.
23. 23. Heat the remaining butter in a frying pan.
24. 24. Sauté the mushrooms for about 5 minutes.
25. 25. Season the mushrooms with salt and pepper.
26. 26. Fold the mushrooms into the finished stew.
27. 27. Serve the dish best with rice.

Nutrition per serving

• kcal: 437
• Protein: 24 g · Fett/Fat: 30 g · Carbs: 16 g