Marengo veal à la Elisabeth

Ingredients for 4 servings:

• 600 g veal, e.g. veal or turkey
• 3 onions
• 600 g mushrooms
• 1 liter beef broth
• 1 tbsp, leveled caraway powder
• 4 cloves garlic
• 1 tsp tomato paste
• 1 tsp mustard
• n. B. Paprika powder, sweet
• e.g. curry powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Elisabethen ragout, easy to make and ideal to prepare when guests come

Finely chop the onion and fry. Slice the mushrooms. When the onion is translucent, add the mushrooms and continue frying everything together. When everything has taken on some color, set aside. Cut the meat into bite-sized pieces and fry until browned. You can use oil with butter or a butter substitute such as margarine or meat cream for frying. If liquid starts to run from the meat, simply wait until it has evaporated and continue frying the meat until all the pieces are nicely browned. Pour beef broth over the meat. The bottom should be well covered, but the meat should not be swimming. Season with caraway powder and finely chopped garlic. Continue simmering on low heat for about 15 minutes. Periodically, when the liquid has reduced slightly, add more beef broth. Add the onion and mushrooms. Mix tomato paste and/or mustard with a little beef broth to taste and add as well. If desired, season with a little paprika and/or curry powder. Simmer for another 15 minutes, until the meat is tender. The sauce usually thickens nicely on its own, but can be thickened with a little cornstarch. To do this, mix 1-2 teaspoons of cornstarch with 5 tablespoons of beef broth and then add to the sauce. Spätzle, rice, or pasta such as tagliatelle go well as a side dish. Serve with peas and carrots or a green salad. Note: This recipe comes from my mother-in-law Elisabeth and is ideal for beginners like us. Keeping it warm and reheating it won’t hurt, so it’s easy to prepare ahead of time.