← All recipes

🍽️ Tender Veal Ragout with Aromatic Morel Mushrooms

460 kcal · 30 min · 4 servings

Ingredients

• 5 g dried morel
• 750 g veal (from the hindquarter)
• salt
• pepper
• 3 shallots
• 2 tbsp oil
• 1 heaped tbsp flour
• 150 ml dry white wine (or broth)
• 200 ml poultry broth
• 175 ml soy cream
• 1 tbsp butter
• 8 pre-cooked, pickled crayfish tails (drained)
• 2 sprigs tarragon

Instructions

1. 1. Rinse the morel mushrooms thoroughly under warm, running water.
2. 2. Fill a small bowl halfway with hot water.
3. 3. Place the morel mushrooms in the hot water and let them soak.
4. 4. Rinse the meat under running water.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Cut the meat into cubes of approx. 2 cm.
7. 7. Season the meat cubes with salt and pepper.
8. 8. Peel the shallots.
9. 9. Dice the shallots finely.
10. 10. Heat oil in a large pot.
11. 11. Sear the meat on all sides until light brown over high heat.
12. 12. Add the shallot cubes to the meat.
13. 13. Sauté the shallots, stirring, for 2 to 3 minutes.
14. 14. Sprinkle the mixture with flour.
15. 15. Stir in the flour for 1 to 2 minutes until it slightly thickens.
16. 16. Deglaze the mixture with white wine.
17. 17. Pour in the broth.
18. 18. Bring the sauce to a boil.
19. 19. Reduce the heat to medium and cover the pot.
20. 20. Simmer the ragout for approx. 50 minutes.
21. 21. Remove the morel mushrooms from the soaking water.
22. 22. Gently squeeze the morel mushrooms to remove excess liquid.
23. 23. Line a sieve with a coffee filter or kitchen paper.
24. 24. Hang the sieve over a small bowl.
25. 25. Pour the soaking water through the sieve into the bowl.
26. 26. Pour the filtered water into a small saucepan.
27. 27. Boil the water down to about half its volume over high heat.
28. 28. Roughly chop the morel mushrooms with a large knife.
29. 29. Add the reduced morel water to the ragout when the cooking time is almost up.
30. 30. Stir the soy cream into the ragout.
31. 31. Let the ragout continue to cook uncovered for approx. 5 minutes.
32. 32. Heat butter in a small frying pan.
33. 33. Sauté the morel mushrooms and the crab claws for 1 minute in the butter.
34. 34. Season the mushroom mixture with salt and pepper.
35. 35. Stir the morel mushrooms and crab claws into the ragout.
36. 36. Wash the tarragon.
37. 37. Shake the tarragon dry.
38. 38. Pluck the leaves from the stems.
39. 39. Chop the tarragon leaves.
40. 40. Add the chopped tarragon to the ragout.
41. 41. Season the ragout to taste with salt and pepper.
42. 42. Serve the ragout with ribbon noodles if desired.

Nutrition per serving

• kcal: 460
• Protein: 61 g · Fett/Fat: 20 g · Carbs: 5 g