Fine stew

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel the onion and lard it with laurel and cloves. Boil 1 litre of water. Wash the meat. Add meat, onion, salt, peppercorns and juniper berries and cook over medium heat for about 30 minutes. Take the meat out and let it cool down. Pour stock through a sieve and measure 1/2 litre.

2. 2

   Melt 50 g fat in a pot, dust flour over it and sweat it. Gradually fill up with stock, wine, milk and cream, stirring continuously. Bring to the boil, season with salt, pepper, nutmeg and lemon. Simmer for another 5 minutes while stirring. Peel and finely dice the shallots. Clean, wash and slice the mushrooms. Heat 1 tablespoon of fat in a pan. Fry the mushrooms for about 3 minutes while turning. Add shallots and fry for another 3 minutes. Cut meat into cubes. Add meat and mushroom pan to the sauce.

3. 3

   Clean, wash and slice the mushrooms. Heat 1 tablespoon of fat in a pan. Fry the mushrooms for about 3 minutes while turning. Add shallots and fry for another 3 minutes. Cut meat into cubes. Add meat and mushroom pan to the sauce. Cut out the lid of the pies with a sharp knife. Heat up in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 2-3 minutes. Put the pâtés on plates and fill them with the ragout, place the lid on top. Put the rest of the ragout on the plates. Garnish with parsley

4. 4

   Cut out the lid of the pies with a sharp knife. Heat up in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 2-3 minutes. Put the pâtés on plates and fill them with the ragout, place the lid on top. Put the rest of the ragout on the plates. Garnish with parsley

5. 5

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
640 kcal

CARBS
33 g

FATS
39 g

PROTEINS
34 g