Kalbsragout nach Marengo-Art mit Champignons
A veal ragù à la Marengo style with mushrooms is a recipe featuring fresh ingredients from the veal category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g veal (e.g., from the upper shank)
- 400 g Mushrooms
- 4 shallots
- 2 Garlic cloves
- 4 tomatoes
- vegetable oil
- 1 tbsp flour
- 100 ml dry white wine
- 500 ml veal stock
- 5 sprigs thyme
Instructions
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1.
Rinse the veal, pat dry and cut into pieces. Clean the mushrooms and halve or quarter them depending on size. Peel the shallots and garlic. Cut the shallots in half or into strips. Halve the garlic. Heat tomatoes briefly, cool, peel, quarter, deseed and dice.
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2.
Brown the mushrooms in 1–2 tbsp hot oil for 1–2 minutes, then remove from the pot. Brown the shallots in 1–2 tbsp of oil, add the veal and brown together for 4–5 minutes. Add the garlic and dust with flour. Deglaze with wine and add a splash of stock. Stir in the tomatoes and season with salt and pepper. Cover partially and simmer gently for about 45 minutes, stirring occasionally; add more stock if needed. During the last 10 minutes, add half the thyme sprigs and the mushrooms.
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3.
Remove the thyme from the ragù, taste with salt and pepper, and serve garnished with the remaining fresh thyme.
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4.
Serve with toasted white bread on the side as desired.
