Veal Ragout

Ingredients

• 700 g veal (from the upper back)
• 1 glass (400 ml) veal stock
• 10 g dried mushrooms
• 1 bundle carrots
• 1 stalk leeks
• Salt
• 100 ml fine white wine
• 2 tsp cornstarch
• 100 ml whipping cream
• ground pepper
• a few spritzes lemon juice
• 1 pinch sugar

Instructions

1. 1.

   Place veal with veal stock, mushrooms and 200 ml water in a pot, bring to boil, skim foam, cover and simmer gently for about 1 hour.

2. 2.

   Peel carrots, leaving some green. Cut carrots into ~7 cm lengths (use carrot scraps elsewhere). Cook carrots in lightly salted water for about 10 minutes. Clean leeks, wash and cut into rings. Add to carrots and cook another 2 minutes. Drain.

3. 3.

   Remove meat from broth. Strain broth and return to pot. Whisk white wine with cornstarch and stir into broth. Bring to a boil once. Stir in cream and heat. Season with salt, pepper, lemon juice and sugar. Dice meat. Add meat, carrots and leeks to sauce and warm briefly.