← All recipes

🍽️ Veal Ragout – Smarter

483 kcal · 30 min · 4 servings

Ingredients

• 350 g Onions (7 Onions)
• 750 g Veal (from the hindquarter)
• 3 tbsp Rapeseed oil
• Pepper
• 2 tbsp Paprika powder (mild sweet)
• Salt
• 1 tbsp Whole grain flour
• 100 ml White wine (or light grape juice)
• 200 ml Veal stock (jar) or vegetable broth
• 2 Bay leaves
• 300 g waxy potatoes (6 waxy potatoes)
• 425 g Sauerkraut (can)
• 150 ml Soy cream
• 1 Organic lemon
• 1 bunch Parsley

Instructions

1. 1. Peel the onions.
2. 2. Cut the onions into very fine strips.
3. 3. Heat the oil in a casserole pot.
4. 4. Fry the onions over high heat until light brown all over.
5. 5. Rinse the meat.
6. 6. Pat the meat dry.
7. 7. Cut the meat into cubes of about 2 cm.
8. 8. Add the meat to the pot.
9. 9. Sprinkle the meat with pepper.
10. 10. Sprinkle the meat with paprika powder.
11. 11. Fry the meat briefly while stirring.
12. 12. Salt the meat.
13. 13. Dust the flour over the meat.
14. 14. Sauté the flour in the frying fat for 1 minute while stirring.
15. 15. Stir in the white wine or juice.
16. 16. Stir in the veal stock or broth.
17. 17. Add the bay leaves.
18. 18. Bring everything to a boil.
19. 19. Cook the ragout covered over medium heat for 40 minutes.
20. 20. Wash the potatoes.
21. 21. Peel the potatoes.
22. 22. Cut the potatoes into cubes of about 2 cm.
23. 23. Cook the potato cubes for 10 minutes in boiling salted water.
24. 24. Drain the potatoes.
25. 25. Set the potatoes aside.
26. 26. Cut the sauerkraut into smaller pieces.
27. 27. Fold the sauerkraut into the veal ragout.
28. 28. Cook the ragout with the sauerkraut for 5 minutes.
29. 29. Add the pre-cooked potato pieces.
30. 30. Cook the dish for a further 5 minutes.
31. 31. Stir in the soy cream.
32. 32. Bring everything to a boil again.
33. 33. Cook the dish for about 10 minutes more.
34. 34. Rinse the lemon with hot water.
35. 35. Dry the lemon.
36. 36. Peel the lemon thinly with a vegetable peeler.
37. 37. Wash the parsley.
38. 38. Shake the parsley dry.
39. 39. Pluck the parsley leaves off.
40. 40. Chop the parsley leaves with the lemon peel.
41. 41. Stir the parsley and lemon peel into the veal ragout.
42. 42. Bring the ragout to a boil again.
43. 43. Season the ragout with salt and pepper.
44. 44. Serve the dish.

Nutrition per serving

• kcal: 483
• Protein: 61 g · Fett/Fat: 17 g · Carbs: 16 g