Veal Ragout with Mushrooms

Ingredients

• 600 g veal meat (cutlet meat)
• 2 onions
• 250 g Mushrooms
• 2 medium pickles
• 3 tbsp vegetable oil
• 20 g butter
• 1 tbsp flour
• 250 ml meat broth (from the jar)
• 150 g whipping cream
• 1 tbsp mustard
• 0.5 lemon (juice)
• Salt
• Pepper (from the grinder)
• 350 g small waxy potatoes
• 3 tbsp butter

Instructions

1. 1.

   Peel and finely chop onions. Clean mushrooms and slice thinly. Cut pickles lengthwise into sticks, then dice finely. Slice meat first into 1 cm thick slices, then into 1 cm wide strips. Heat oil and sear the meat pieces in batches over high heat for 2 minutes; remove and keep warm. Drain fat, add butter to pan, sauté onions and mushrooms, dust with flour, pour in broth and cream, bring to a boil, then simmer until thickened, stirring constantly. Fold in meat, mustard, pickles, lemon juice, salt, and pepper.

2. 2.

   Serve with young carrots and boiled potatoes or spaetzle.