Ragout Fin
- 1 onion
- 1 bay leaf
- 3 cloves
- 500 g Veal (from the leg)
- Salt
- 1/2 TL Peppercorns
- 4 Juniper berries
- 50 g + 1 tbsp butter or margarine span>
- 50 g span> flour
- 100 span> ml dry white wine
- 250 ml Milk
- 100 g whipped cream
- Pepper
- grated nutmeg
- Juice of 1/2 lemon
- 2 shallots li>
- 200 g small mushrooms
- 1 pack Puff pastry pies (6 pieces; 150 g)
- Parsley
75 minutes
easy span>
- 1.
- Peel the onion and sprinkle with bay leaves and cloves. Boil 1 liter of water. Wash meat. Add the meat, onion, salt, peppercorns and juniper berries and cook over medium heat for about 30 minutes. Remove the meat and let it cool. Pour the stock through a sieve and measure out 1/2 liter. Melt 50 g of fat in a saucepan, sprinkle with flour and sweat. Gradually fill up with stock, wine, milk and cream while stirring. Bring to the boil, season with salt, pepper, nutmeg and lemon. Simmer for another 5 minutes while stirring. Peel and finely dice shallots. Clean, trim and slice the mushrooms. Heat 1 tablespoon of fat in a pan. Fry the mushrooms in it, turning, for about 3 minutes. Add shallots and fry for another 3 minutes. Cut the meat into cubes. Add the meat and mushroom pan to the sauce. Cut out the lid of the pies with a sharp knife. Heat in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 2-3 minutes. Put the pies on the plate and fill with the ragout, put the lid on. Put the rest of the ragout on the plates. Garnish with parsley
- 2.
- Wait about 30 minutes
1 person approx.:
- 640 kcal
- 2680 kJ
- 34 g protein
- 39 g fat
- 33 g carbohydrates
Leave A Comment