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🍽️ Creamy Veal Ragout with Vegetables

347 kcal · 30 min · 4 servings

Ingredients

• 600 g veal (shoulder, boneless)
• 5 shallots
• 3 garlic cloves
• 2 carrots
• 0.5 celeriac
• 2 tbsp vegetable oil
• 1 tsp tomato paste
• 150 ml dry red wine
• 350 ml veal stock
• 1 bay leaf
• 2 allspice berries
• 1 tsp fresh chopped rosemary
• 1 tsp fresh chopped thyme
• salt
• pepper (from the mill)
• 2 tbsp black, pitted olives

Instructions

1. 1. Rinse the veal under cold water and pat it completely dry with a kitchen towel.
2. 2. Cut the dry meat into small, bite-sized cubes.
3. 3. Peel the shallots and cut each one in half.
4. 4. Peel the garlic cloves and gently press the skins flat with the side of a knife.
5. 5. Peel the carrots and the celery.
6. 6. Cut the peeled vegetables into small pieces.
7. 7. Heat the oil in a large pot.
8. 8. Fry the meat cubes in batches until they are browned all over.
9. 9. Remove the browned meat from the pot and set it aside.
10. 10. Add the prepared vegetables to the hot fat in the pot and sauté them briefly.
11. 11. Stir the tomato paste into the vegetables and let it cook briefly until it darkens.
12. 12. Deglaze the pan by adding the wine to lift the flavorful bits from the bottom.
13. 13. Pour in the meat broth (fond).
14. 14. Add the spices and herbs to the pot.
15. 15. Season the sauce with salt and pepper to taste.
16. 16. Simmer the ragout over medium heat for one hour and thirty minutes.
17. 17. Add the olives to the pot when there are fifteen minutes of cooking time left.
18. 18. Taste the finished goulash one last time and serve it warm.

Nutrition per serving

• kcal: 347
• Protein: 38 g · Fett/Fat: 15 g · Carbs: 8 g