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🍽️ Creamy Veal Stew with Mushrooms

596 kcal · 30 min · 4 servings

Ingredients

• 1 kg boned veal shoulder
• 2 veal bones
• 250 ml dry white wine
• salt
• 1 large onion
• 4 cloves
• 2 carrots
• 1 stalk leek
• 1 clove garlic
• 1 herb bouquet (e.g. parsley, bay leaf, thyme)
• 1 tsp peppercorns
• 4 tbsp butter
• 1 tbsp flour
• 2 bunch spring onions
• 250 g small button mushrooms
• juice of one lemon
• pepper (from the mill)
• 1 egg yolk
• 100 g crème fraîche

Instructions

1. 1. Rinse the veal shoulder under running water and pat it dry with a kitchen towel.
2. 2. Place the meat and the veal bones into a large pot.
3. 3. Pour in wine and enough water to completely cover the meat and bones.
4. 4. Add a pinch of salt and bring the liquid to a boil.
5. 5. Remove the foam rising to the surface.
6. 6. Peel the onion and stud the skin with cloves.
7. 7. Peel the carrots and cut each into two pieces.
8. 8. Clean the leek, quarter it lengthwise, wash it, and peel the garlic clove.
9. 9. Add the prepared vegetables along with the bouquet garni (a bundle of herbs) to the meat in the pot.
10. 10. Sprinkle in some peppercorns.
11. 11. Cover the pot and let the ragout simmer on low heat for two hours.
12. 12. Melt half of the butter in a saucepan.
13. 13. Dust the butter with flour and stir for two minutes to form a paste, ensuring it does not turn brown.
14. 14. Remove the saucepan from the heat and let the mixture cool down.
15. 15. Peel the spring onions, remove the green tops, and halve them lengthwise.
16. 16. Melt one tablespoon of butter in another saucepan.
17. 17. Add one tablespoon of veal stock and cook the spring onions in it until the liquid has evaporated.
18. 18. Do not fry the onions, but only simmer them.
19. 19. Clean the mushrooms and rinse them briefly under cold water.
20. 20. Melt the remaining butter in a frying pan.
21. 21. Add the mushrooms, lemon juice, salt, and pepper, and simmer for about ten minutes while stirring.
22. 22. Remove the veal from the pot and cut it into large cubes.
23. 23. Remove the bones from the pot.
24. 24. Pour the broth through a sieve to strain it.
25. 25. Add the prepared butter-flour mixture to the hot broth and whisk until completely dissolved.
26. 26. Let the sauce reduce further until it reaches the desired consistency.
27. 27. Whisk the egg yolk, crème fraîche, and two to three tablespoons of the hot sauce together in a separate bowl.
28. 28. Pour this mixture back into the sauce and stir well.
29. 29. Return the veal cubes, mushrooms, and spring onions to the stewpot.
30. 30. Pour the sauce over everything and warm it all on low heat without bringing it back to a boil.

Nutrition per serving

• kcal: 596
• Protein: 61 g · Fett/Fat: 25 g · Carbs: 20 g