Veal Fricassée

Ingredients

• 650 g neck (veal, boneless)
• 250 g small button mushrooms
• 16 pearl onions
• 1 stalk leeks
• 2 stalks celery
• 4 Carrots
• 60 g Butter
• Salt
• Pepper (freshly ground)
• 1 tbsp flour
• 500 ml meat broth
• 150 ml whipping cream

Instructions

1. 1.

   Cut the veal into cubes. Peel the pearl onions. Clean, wash and slice the leeks into thin rings. Wash, clean and chop the celery. Peel and dice the carrots.

2. 2.

   Heat half the butter in a pot and lightly brown the veal. Add the onions, season with salt and pepper, then dust with flour. Deglaze with meat broth, stir until boiling, then simmer gently for about 30 minutes. Add the vegetables and continue cooking covered for another 15 minutes.

3. 3.

   Stir in the cream, bring to a boil once more, and season with salt and pepper. Cook the mushrooms in the remaining butter for about 5 minutes, season, and add them to the ragout. Serve with rice.