Veal Ragout

Ingredients

• bundle of soup vegetables
• 750 g veal breast
• 1 bay leaf
• 1 sprig thyme
• 125 ml white wine
• Salt
• 4 medium carrots
• 150 g small mushrooms
• 2 tbsp oil
• 4 tbsp chopped parsley
• 2 tbsp flour
• 20 g butter
• 125 ml milk
• 150 g heavy whipping cream
• pepper (ground)

Instructions

1. 1.

   Wash, trim and chop the soup vegetables; cover with veal, bay leaf, thyme, peeled whole carrots, wine, and water. Salt, bring to a boil, then simmer on low heat for 45 minutes. Strain, reserve the broth, and dice the veal. Slice the carrots into thick rounds.

2. 2.

   Clean and quarter the mushrooms. Fry in hot oil for 5 minutes, then season with salt.

3. 3.

   Sauté flour in butter until lightly browned. Whisk in milk and reserved broth, bring to a boil. Stir in cream, then add the veal, mushrooms, and carrots. Heat through and season with salt and pepper. Sprinkle with parsley before serving.