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🍽️ French-style Veal Ragout

601 kcal · 30 min · 4 servings

Ingredients

• 1 kg boned veal shoulder
• 2 veal bones
• 250 ml dry white wine
• salt
• 1 onion
• 4 cloves
• 3 carrots
• 1 clove of garlic
• herbs (parsley, bay leaf, thyme)
• 1 tsp peppercorns
• 5 tbsp butter
• 2 tbsp wheat flour Type 1050
• 1 stalk leek
• 200 g small onions (e.g. pearl onions)
• 1 egg yolk
• 100 g crème fraîche
• 2 tbsp freshly chopped parsley
• lemon juice
• mixed pepper

Instructions

1. 1. Wash the veal shoulder thoroughly and pat it dry with a kitchen towel.
2. 2. Place the meat together with the veal bones in a large pot.
3. 3. Pour the wine over it and fill the pot with enough water to cover everything completely.
4. 4. Bring the liquid to a boil and remove the rising foam with a spoon.
5. 5. Peel the onion and press the cloves firmly into it.
6. 6. Peel the carrots and cut two of them into coarse cubes.
7. 7. Set aside one whole carrot and peel the garlic clove.
8. 8. Add the prepared vegetables and herbs to the meat in the pot.
9. 9. Sprinkle in the peppercorns and cover the pot.
10. 10. Simmer the ragout over low heat for 1.5 to 2 hours.
11. 11. Melt half of the butter in a separate pot.
12. 12. Stir in the flour until it foams.
13. 13. Deglaze the mixture with some cooking liquid from the meat.
14. 14. Remove the pot from the heat and let the sauce cool down.
15. 15. Wash the leek, trim it, and cut it into fine cubes.
16. 16. Peel the remaining onions.
17. 17. Finely chop the reserved carrot as well.
18. 18. Heat 1 tablespoon of butter in another pot.
19. 19. Sauté the leek, onions, and carrots until translucent.
20. 20. Deglaze the vegetables with some veal broth.
21. 21. Let the vegetables simmer over low heat for 2 to 3 minutes.
22. 22. Remove the veal from the pot and let it drain.
23. 23. Cut the meat into large cubes.
24. 24. Brown the meat in the remaining butter.
25. 25. Lift the veal bones out of the broth and strain the broth.
26. 26. Stir about 400 milliliters of the broth into the butter-flour mixture using a whisk.
27. 27. Bring the sauce to a boil.
28. 28. Continue to reduce the sauce or add more broth until the desired consistency is reached.
29. 29. Whisk the egg yolk with the crème fraîche and 2 to 3 tablespoons of the hot sauce.
30. 30. Stir this mixture into the sauce, but do not let it boil again.
31. 31. Return the meat, parsley, and vegetables to the stew pot.
32. 32. Pour the sauce over everything and warm it all over low heat without boiling.
33. 33. Season the ragout with salt, lemon juice, and ground pepper.
34. 34. Sprinkle the dish with fresh parsley.
35. 35. Serve the ragout with rice as desired.

Nutrition per serving

• kcal: 601
• Protein: 59 g · Fett/Fat: 28 g · Carbs: 18 g