Veal Ragout

Ingredients

• 600 g veal stew meat
• 4 Tbsp sunflower oil
• 4 shallots
• 1 Garlic clove
• 400 ml meat broth (or veal stock from the glass)
• 400 g Mushrooms
• 400 g sugar snap peas
• 150 g Sour cream
• flour for thickening (optional)
• 2 tbsp lemon juice
• Salt
• Pepper
• nutmeg
• 2 tbsp chopped parsley

Instructions

1. 1.

   Wash and pat dry the veal, removing any sinews or fat if necessary. In a large pot, sear the meat in oil in portions until browned on all sides. Remove and set aside. Dice the shallots and garlic finely, add them to the pot and sauté briefly. Return the meat to the pot, pour in the broth, cover and simmer for about 50 minutes.

2. 2.

   Meanwhile, clean the mushrooms with a kitchen towel, peel if desired, trim the stems, and slice thinly. Rinse the sugar snap peas and cut into strips.

3. 3.

   After the simmering time, add the sugar snap peas and mushrooms to the pot and cook for another 10 minutes. Stir in the sour cream and thicken with flour if desired. Season with lemon juice, salt, pepper, and nutmeg, then serve sprinkled with parsley.