Beef Ragout

Ingredients

• 1 kg boneless veal shoulder
• 1 medium onion, trimmed
• 1 bay leaf
• 2 cloves of mace
• Salt
• several peppercorns
• 1 l cold water
• 60 g Butter
• 40 g wheat flour
• 200 ml whipping cream
• 200 g asparagus
• 200 g small mushrooms
• freshly ground pepper
• Grated nutmeg

Instructions

1. 1.

   Rinse the veal shoulder under running cold water, pat dry, add onion, bay leaf, mace, 1 teaspoon salt and peppercorns to the water, bring to a boil. After the first boil skim off foam, continue cooking for about 1-1.5 hours, then test doneness (press between thumb and forefinger; meat should yield easily). When tender, remove pot from heat, let cool, cut meat into cubes.

2. 2.

   Melt butter in a pot, stir in wheat flour until it turns pale yellow.

3. 3.

   Add part of the cooking liquid with whipping cream to reach 500 ml, pour into the flour mixture, bring to a boil, simmer for 5 minutes.

4. 4.

   Clean and peel asparagus, cut into pieces, blanch in salted water for 10 minutes, add mushrooms and meat cubes to the sauce, season with salt, pepper and nutmeg.