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🍽️ Tender Veal Ragout with Mushrooms and Vegetables

288 kcal · 30 min · 4 servings

Ingredients

• 700 g veal (from the top round)
• 1 jar (400 ml) veal stock
• 10 g dried mushrooms
• 1 bunch carrots
• 1 leek stalk
• salt
• 100 ml sweet white wine
• 2 tsp cornstarch
• 100 ml whipping cream
• pepper from the mill
• a few drops lemon juice
• 1 pinch sugar

Instructions

1. 1. Place the veal, veal stock, mushrooms, and 200 milliliters of water into a large pot.
2. 2. Bring the mixture to a boil on the stove.
3. 3. Remove the rising foam from the surface with a spoon.
4. 4. Reduce the heat, cover the pot, and let the ragout simmer gently for about one hour.
5. 5. Peel the carrots, but leave a small part of the green top attached.
6. 6. Cut the carrots into pieces approximately 7 centimeters long.
7. 7. Use the carrot scraps for another meal.
8. 8. Boil the carrot pieces in lightly salted water for about 10 minutes.
9. 9. Clean the leek and wash it thoroughly.
10. 10. Slice the leek into thin rings.
11. 11. Add the leek rings to the carrots in the pot.
12. 12. Cook the vegetables for another 2 minutes.
13. 13. Drain the vegetables and set them aside.
14. 14. Remove the cooked meat from the broth and set it aside.
15. 15. Strain the broth through a fine sieve back into the pot.
16. 16. Whisk white wine with cornstarch in a small bowl.
17. 17. Stir the wine and cornstarch mixture into the hot broth.
18. 18. Let the sauce come to a brief boil once to thicken.
19. 19. Stir the cream into the sauce.
20. 20. Heat the sauce without bringing it back to a vigorous boil.
21. 21. Season the sauce with salt, pepper, lemon juice, and a pinch of sugar.
22. 22. Cut the prepared meat into small cubes.
23. 23. Add the meat cubes, carrots, and leek back into the sauce.
24. 24. Warm everything together briefly before serving the dish.

Nutrition per serving

• kcal: 288
• Protein: 30 g · Fett/Fat: 12 g · Carbs: 11 g