Veal ragout

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cook the pasta in boiling salted water for about 7 minutes. In the meantime, wash the meat, dab dry and cut into small cubes. Peel and wash the carrots, also dice them finely. Heat oil.

2. 2

   Fry the meat and carrot cubes briefly in it. Stir in tomato paste and mustard. Dust with flour. Add white wine, stock and cream while stirring, bring to the boil briefly. Wash figs and cut into slices.

3. 3

   Stir the greens and figs into the sauce. Season to taste with salt and cayenne pepper. Serve the noodles and veal stew in portions garnished with carambola and parsley.

Nutrition Facts

KCAL
520 kcal

CARBS
57 g

FATS
19 g

PROTEINS
24 g