Gratinated Seasoned Meat with Mushrooms

Ingredients

• 450 g veal
• 0.25 tsp Salt
• 1 bundle vegetable stock
• 1 onion
• 2 cloves garlic
• 1 bay leaf
• 4 black peppercorns
• 120 g fresh button mushrooms
• 1 Shallot
• 2 tbsp butter
• 1 tbsp flour
• 2 tbsp crème fraîche
• 0.5 lemon (juice)
• 1 egg yolk
• Pepper
• Salt
• 3 tbsp grated Emmental cheese

Instructions

1. 1.

   Clean and roughly chop the vegetable stock. Peel and quarter the onion. Wash the meat, place it in a large pot, cover almost with water. Add salt, vegetables, onion, and spices; simmer on low heat for about 90 minutes.

2. 2.

   Peel and finely dice the shallot.

3. 3.

   Clean and slice the mushrooms. Put half the butter in a pan and warm it. Sauté the shallot until translucent, add mushrooms, and cook for about 5 minutes. In another pot, heat the remaining butter, add flour. Take 200 ml of the meat broth, stir into the roux. Bring to a boil. Stir in crème fraîche, lemon juice, and egg yolk. Season with pepper and salt.

4. 4.

   Preheat the oven to 200°C (400°F) fan‑forced.

5. 5.

   Remove the meat from the broth, let it cool slightly, cube it, and combine with mushrooms in the sauce. Mix well, divide into four ovenproof dishes, sprinkle with cheese. Bake in the preheated oven for about 15 minutes until golden brown.