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🍽️ Delicate Meat Ragout in Puff Pastry Cups

375 kcal · 30 min · 4 servings

Ingredients

• 350 g veal
• 0.5 bunch mixed vegetables for soup
• 0.25 l white wine
• 1 bay leaf
• 3 peppercorns
• 100 g mushrooms
• 1 tsp lemon juice
• 1 tbsp butter
• 4 tbsp double cream
• 2 egg yolks
• 4 small puff pastry shells
• salt
• pepper (from the mill)
• coriander (2 sprigs each)
• basil (2 sprigs each)

Instructions

1. 1. Wash the meat thoroughly.
2. 2. Place the meat in a pot.
3. 3. Add 0.5 liters of water, wine, soup vegetables, and spices.
4. 4. Let the mixture simmer gently over low heat for about 60 minutes.
5. 5. Clean the mushrooms.
6. 6. Slice the mushrooms into thin strips.
7. 7. Drizzle the mushrooms immediately with lemon juice to prevent browning.
8. 8. Heat some butter in a pan.
9. 9. Sauté the mushrooms briefly in the butter.
10. 10. Remove the cooked meat from the broth.
11. 11. Pat the meat dry.
12. 12. Cut the meat into small cubes.
13. 13. Continue to reduce the meat broth until only 0.25 liters remain.
14. 14. Strain the broth through a fine sieve.
15. 15. Stir in Creme double (sweet cream) into the broth.
16. 16. Bring the sauce to a brief boil.
17. 17. Warm the puff pastry cups in the oven.
18. 18. Place two cups on each plate.
19. 19. Fill the cups with the ragout.
20. 20. Garnish the dish with fresh basil and coriander leaves.

Nutrition per serving

• kcal: 375
• Protein: 24 g · Fett/Fat: 26 g · Carbs: 10 g