Veal ragout
★
★
★
★
☆
1129 rates
Preparation : 10 min
Cooking : 1 h 30
Total time : 1 h 40 Rest : 0 min
4 people
200 ml white wine
800 g stewing veal
0.5 bunch parsley
2 leaves bay leaves
1 pinch salt
1 pinch pepper
50 g butter
300 ml water
200 ml of crème fraîche
1 large carrot
1 onion
150 g button mushrooms
2 egg yolk
1 chicken stock cube
1 vegetable stock cube
30 g cornflour
Associated products
RECIPE STEPS
1
Peel and slice the carrots.
- 1 large carrot
2
Set aside the carrots.
Halve the onion and add it into the metal bowl. Run the program.
- 1 onion
Expert
00:20 / 13 / __°C
3
Add the butter and run the program.
- 50 g butter
- 1 onion
Expert
02:00 / 3 / 120°C
4
Rinse the mushrooms and cut off the stem.
Halve or quarter the mushrooms, depending on their size.
Set aside.
- 150 g button mushrooms
5
Cut the meat in 3-4cm cubes.
Lightly dust with cornflour, place in the metal bowl and rerun the program.
- 800 g stewing veal
- 30 g cornflour
Expert
04:00 / 1A / 120°C
6
Add the ingredients.
Season, remove the cap and rerun the program.
- 200 ml white wine
- 2 leaves bay leaves
- 1 pinch salt
- 1 pinch pepper
- 300 ml water
- 1 large carrot
- 150 g button mushrooms
- 1 chicken stock cube
- 1 vegetable stock cube
Simmering
01:30:00 / 0 / 105°C
7
The meat should be tender when cooked.
If necessary, continue cooking for 10-20 minutes.
Simmering
10:00 / 0 / 105°C
8
Add the egg yolks and crème fraîche.
Run the program.
- 200 ml of crème fraîche
Expert
05:00 / 1A / 98°C
9
If the sauce is too thin, thicken with a little cornflour (mixed with one tablespoon cold water).
10
Wash and finely chop the parsley.
Serve the veal stew with rice and garnish with parsley.
- 0.5 bunch parsley
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
1 comment
Should step 7. be speed 1A (app says 0) ? simmer for 1hr 30m