← All recipes

🍽️ Tender Veal Stew with Mushrooms and Ribbon Noodles

937 kcal · 30 min · 4 servings

Ingredients

• Onions, yellow 2 pcs
• Mushrooms, white 400 g
• Veal sauté 600 g
• Salt pinch
• Oil 4 tbsp
• White wine, dry 200 ml
• Beef broth 400 ml
• Whipping cream 400 ml
• Cornstarch 2 tbsp
• Ribbon noodles 500 g
• Chives, fresh 10 g
• Lemons 1 pcs
• Pepper, white ground pinch

Instructions

1. 1. Halve the onions and peel them. Dice the vegetables finely. Gently clean the mushrooms with a kitchen towel. Slice the mushrooms thinly. Wash the veal under running water. Pat the meat dry with a towel. Season the meat generously with salt.
2. 2. Heat two tablespoons of oil in a large pot over high heat. Sear the veal for about five minutes on all sides. Remove the meat from the pot. Place it in a separate bowl.
3. 3. Heat another two tablespoons of oil in the same pot over high heat. Sauté the mushrooms and onions for about two minutes. Deglaze the vegetables with white wine. Let the liquid reduce for about five minutes. Add the meat broth and cream. Return the seared meat to the pot. Let the stew simmer gently for about fifteen minutes. Mix the cornstarch into two tablespoons of water. Bring the sauce to a boil. Slowly stir the starch into the sauce. Wait until the sauce thickens slightly.
4. 4. Bring about five liters of salted water to a boil in a pot. Cook the ribbon noodles in the boiling salted water for about eight minutes. Drain the noodles in a colander. Let the water drip off.
5. 5. Wash the chives. Shake them dry. Cut the chives into fine rings. Cut the lemon in half. Squeeze the juice from the lemon. Season the stew with salt, pepper, and lemon juice. Plate the veal stew with mushrooms. Sprinkle the dish with chives. Serve the food warm.

Nutrition per serving

• kcal: 937
• Protein: 43 g · Fett/Fat: 48 g · Carbs: 78 g