John Myers
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Veal Ragout with Morels and Palffy Dumplings
The perfect veal ragout with morels and palffy dumplings recipe with a picture and simple step-by-step instructions.
Ragout
- 1,8 kg Veal shoulder
- 5 Pc. Onion
- 1 Pc. Clove of garlic
- 4 tbsp Oil
- 300 ml Port white
- 1 l Veal stock
- 600 g Kohlrabi fresh
- 30 g Dried morels
- 3 tsp Tomato paste
- 60 g Butter
- Salt and pepper
- Sugar
- 125 g Whipped cream
- 3 Pc. Tarragon branch
- 3 Pc. Parsley
Palffy dumplings
- 6 Pc. Bun old
- 125 ml Milk
- 125 g Butter
- 5 Pc. Eggs
- Salt and pepper
- 1 bunch Parsley
- 1 tsp Dried tarragon
- 3 tbsp Parmesan
Morels
- Water the dried morels as described in the instructions. Then change the water several times so that the sand is rinsed out. Soak the morels for at least an hour. Then heat for about 15 minutes, let cool and chill.
calf
- Parry the veal shoulder and dice (3 to 4 cm). Peel and dice the onions. Peel the garlic and cut into fine slices. Fry the meat all around until golden brown. Add onions and garlic and roast until lightly browned. Then deglaze everything with port wine and simmer briefly without the lid. Add the stock, cover the saucepan and cook everything for about 100 minutes over medium heat. During this time, peel the kohlrabi and cut into wedges. Remove the veal from the stock. Then mix the stock with tomato paste and boil for 15 minutes without the lid.
Kohlrabi
- Sauté the kohlrabi in hot butter until translucent and season with salt, pepper and a pinch of sugar. Then add approx. 100 ml of water and cook the kohlrabi for 6 to 8 minutes until al dente.
Sauce and conclusion
- Put the tarragon together with the cream in the reduced stock. Bring everything to the boil and puree. Add the veal and reduce the liquid for another 2 minutes. Season to taste with spices. Sauté finely chopped parsley, kohlrabi and morels in a pan and season to taste.
Palffy dumplings
- Dice the rolls and pour 125 ml of hot milk over them. Swing well so that all the bread cubes are moistened, cover. Separate eggs. Mix the butter with the 5 egg yolks until white. Season with salt, pepper, the finely chopped parsley, tarragon and grated Parmesan and season to taste. Beat 5 egg whites into snow. Fold the bread cubes and egg whites into the butter and egg yolk cream.
- Lay a large sheet of aluminum foil and a large sheet of cling film on top. Spread the dough on top, form an elongated sausage, first wrap the cling film tightly and twist at the ends, then fold the aluminum foil over it from all sides. Fold the end of the film together so that water cannot penetrate during cooking. Bring salted water to a boil in a large saucepan. Place an upturned saucer on the bottom of the pot so that nothing can burn. Put the silver packet in the boiling water and let it simmer for 45 to 50 minutes. The palffy dumpling is cut into slices and served with the ragout.
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