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🍽️ Creamy Veal Ragout with Mushrooms

573 kcal · 30 min · 4 servings

Ingredients

• 1 bunch soup vegetables
• 750 g veal breast
• 1 bay leaf
• 1 sprig thyme
• 125 ml white wine
• salt
• 4 medium carrots
• 150 g small button mushrooms
• 2 tbsp oil
• 4 tbsp chopped parsley
• 2 tbsp flour
• 20 g butter
• 125 ml milk
• 150 g whipped cream
• pepper (from the mill)

Instructions

1. 1. Wash the mirepoix (e.g., carrots, celery, leek) and cut it into small pieces.
2. 2. Place the veal, bay leaves, and fresh thyme in a pot.
3. 3. Add the whole, peeled carrots and the prepared mirepoix.
4. 4. Cover everything with wine and water.
5. 5. Lightly salt the liquid and bring it to a boil.
6. 6. Reduce the heat to low and let the ragout simmer for 45 minutes.
7. 7. Strain the broth through a sieve and set it aside.
8. 8. Remove the cooked veal from the broth and cut it into cubes.
9. 9. Slice the cooked whole carrots into thick rounds.
10. 10. Clean the mushrooms and cut them into quarters.
11. 11. Heat oil in a pan and fry the mushrooms in it for 5 minutes.
12. 12. Season the mushrooms with salt shortly before the end of the frying time.
13. 13. Melt butter in a pot and briefly roast the flour in it.
14. 14. Stir in the milk and the reserved broth until no lumps remain.
15. 15. Bring the sauce to a boil until it thickens slightly.
16. 16. Stir the cream into the sauce.
17. 17. Add the veal, mushrooms, and carrots to the sauce and heat everything through.
18. 18. Season the ragout with salt and pepper to taste.
19. 19. Sprinkle the finished dish with fresh parsley and serve.

Nutrition per serving

• kcal: 573
• Protein: 43 g · Fett/Fat: 33 g · Carbs: 21 g