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Veal ragout with sage

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Ingredients for 4 servings:

  • 750 g veal (shoulder or neck)
  • 4 garlic cloves
  • 1 bunch of sage
  • 4 tbsp oil
  • 1 tbsp flour
  • salt and pepper
  • ¼ liter meat broth
  • 125 g whipped cream

Instructions

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

Trim and dice the veal. Peel and slice the garlic cloves. Rinse the sage, shake dry, and pat dry with kitchen paper. Pick off the leaves. Fry the garlic and sage leaves in the heated oil, then remove from the pan. Brown the meat in batches on all sides. Season with salt and pepper. Dust with flour and sauté briefly. Add the garlic, sage, and meat broth. Cover the pan and simmer for about 50 minutes. Pour in the cream and season to taste. Serve with tagliatelle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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