Veal Ragout with Fruity Spring Onions

Ingredients

• 2 onions
• 750 g veal (from the shank)
• 4 tbsp oil
• Salt
• Pepper (freshly ground)
• 400 ml meat broth (instant)
• 100 g heavy cream
• 2 bunches spring onions
• 2 sour apples
• 2 tbsp lemon juice
• 250 g wild rice mix
• 2 tbsp butter
• 200 g crème fraîche

Instructions

1. 1.

   Peel the onions, halve them, and cut lengthwise into strips. Cut the veal into bite‑sized cubes and sear in a large pot with hot oil until browned. Add the onions, cook briefly, and season with salt and pepper. Pour in the broth and cream, cover, and simmer over low heat for 45 minutes. Clean and slice the spring onions into 2 cm pieces. Wash the apples, quarter them, core, and cut into thin slivers; drizzle with lemon juice.

2. 2.

   Cook the rice according to package instructions in salted water.

3. 3.

   Sauté the spring onions and apple slices in hot butter, seasoning with salt and pepper.

4. 4.

   Finally stir crème fraîche into the ragout, taste, and let it gently simmer for another 5 minutes.

5. 5.

   Serve the rice topped with the ragout and vegetables.