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🍽️ Creamy Veal Ragout in Blanquette Style

586 kcal · 30 min · 4 servings

Ingredients

• 1 kg boned veal shoulder
• 2 veal bones
• 100 ml dry white wine
• salt
• 1 onion
• 4 cloves
• 2 carrots
• 1 garlic clove
• 1 bunch kitchen herbs (parsley, bay leaf, thyme)
• 1 tsp peppercorns
• 4 tbsp butter
• 2 tbsp spelt wholemeal flour
• 400 g small onions (e.g. pearl onions)
• 200 g mushrooms
• 1 tsp lemon juice
• pepper (from the mill)
• 1 egg yolk
• 100 g crème fraîche
• chervil (for garnishing)

Instructions

1. 1. Rinse the veal shoulder under running water 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 in wine and enough water to completely cover the meat and bones.
4. 4. Bring the liquid to a boil and skim off the rising foam with a spoon.
5. 5. Peel an onion and stud it with clove buds.
6. 6. Peel the carrots and halve them lengthwise.
7. 7. Peel a clove of garlic.
8. 8. Add the prepared vegetables along with a bunch of fresh herbs to the meat in the pot.
9. 9. Sprinkle some peppercorns into the broth.
10. 10. Cover the pot and let the meat simmer gently over low heat for about 1.5 to 2 hours.
11. 11. Melt half of the butter in a small saucepan.
12. 12. Stir the flour into the butter until a foamy mixture forms.
13. 13. Deglaze the butter-flour mixture with a little of the hot meat broth.
14. 14. Melt 1 tablespoon of butter in another small pan.
15. 15. Fry the peeled small onions and the cleaned mushrooms in the butter.
16. 16. Deglaze the vegetables with some veal stock and let them simmer for 2 to 3 minutes until cooked through.
17. 17. Remove the veal from the pot and let it drain.
18. 18. Cut the meat into bite-sized cubes.
19. 19. Sear the meat cubes briefly in the remaining butter.
20. 20. Remove the bones from the broth.
21. 21. Strain the broth through a fine sieve into a clean pot.
22. 22. Add the butter-flour mixture to the hot broth.
23. 23. Whisk vigorously until the mixture has completely dissolved.
24. 24. Let the sauce reduce further if desired until it reaches the desired consistency.
25. 25. Whisk the egg yolk, crème fraîche, and 2 to 3 tablespoons of the hot sauce together in a small bowl.
26. 26. Pour the egg yolk mixture back into the sauce and stir well.
27. 27. Return the seared veal and the fried onions to the stewpot.
28. 28. Pour the finished sauce over everything.
29. 29. Heat the dish briefly over very low heat, without bringing it back to a boil.

Nutrition per serving

• kcal: 586
• Protein: 60 g · Fett/Fat: 24 g · Carbs: 27 g