Veal ragout in orange and cinnamon sauce

Ingredients for 4 servings:

• 1 kg veal for goulash, cut into cubes
• 4 oranges (blood oranges)
• 1 lemon(s)
• 1 stalk(s) cinnamon
• 125 ml white wine (approximately)
• 1 garlic clove(s)
• 1 can tomato(s), chunky (pizza tomatoes)
• ½ cup cream
• salt and pepper
• Clarified butter

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

A sophisticated variant, fruity and low in fat

Juice the blood oranges (should yield about 600 ml of juice), add a little white wine to the juice (to taste; I usually use about 1/8 l). Brown the veal goulash in a large pot with a little clarified butter until browned all over (best done in batches due to the quantity), then remove from the pot and set aside. Loosen the pan juices with the orange juice and wine mixture, add the canned tomatoes. Add the halved garlic clove and the cinnamon stick. Bring everything to a boil. Finally, add the meat. Cover and simmer over very low heat for at least 2 hours. Remove the cinnamon stick, drain the meat (this works best with a slotted spoon), and set aside. Let the sauce reduce slightly over high heat for a few minutes. Remove the pot from the heat, purée the sauce, and add the cream. Season with salt and pepper. Return the meat to the pot and let it simmer for a while longer. Serve with boiled potatoes. If children are eating with you, use less or no white wine.