Veal cream with pappardelle

Ingredients for 2 servings:

• 1 tbsp butter
• 200 ml beef broth
• 250 ml cream
• 500 g veal
• 100 ml dry white wine
• 1 large onion(s)
• 2 cloves garlic
• ½ bunch chives
• 250 g pappardelle
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

First, dice the onion and cut the veal into the desired size. Heat a roasting pan to medium heat, melt the butter, and add the onions. Fry them for about 3 minutes until translucent. Add two cloves of garlic using a garlic press and fry for another minute. Then add the meat and sear well on all sides. Remove the meat from the roasting pan (leaving the juices in the pan) and set aside. Deglaze the juices with the stock and bring to a boil. Add the white wine and simmer for another 3 minutes. Add the cream, finely chop the chives, and add 3/4 of them. Return the meat to the roasting pan and simmer covered for about 1 hour at medium heat until the desired consistency is reached. Finally, season with salt and pepper. Cook the pappardelle according to the package instructions and serve with the veal cream. Finally, sprinkle the remaining chives over the dish.