John Myers
Ingredients for 4 servings:
- 1 kg veal (rump)
- 1 cube of chicken stock
- 1 cube of vegetable stock
- 3 carrots
- 1 large onion(s)
- 2 handfuls of mushrooms, brown
- 1 cup crème fraîche
- some lemon juice
- 1 egg yolk
- some flour
- ¼ liter white wine
- Water
- butter
- Parsley, flat
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
French veal ragout – very uncomplicated and very tasty
Cut the meat into bite-sized pieces. Fry in batches in butter until lightly browned. Coat the meat in flour (about 2 tablespoons of flour) to bind it better. Mix well and pour in the wine and about 2-3 glasses of water. Add the two stock cubes. Add the diced onion, sliced carrots, and quartered mushrooms. Simmer everything over low heat for about 1.5 hours, stirring gently from time to time. Just before serving, mix the crème fraîche, egg yolk, and lemon juice and add to the meat. Sprinkle with chopped parsley as a garnish. Serve immediately. In France, this dish is traditionally served with rice. Bon appétit!
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