Veal ragout with chanterelles

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Heat the milk. Cut the rolls into cubes, pour the milk over them and let them stand. Peel onions, dice finely and fry 1/3 in hot butter until translucent. Knead bread roll, egg, onions, 1 teaspoon flour and herbs.

2. 2

   Season with salt and pepper. Form into an elongated napkin dumpling. Wrap it in aluminium foil or wrap it in a napkin. Leave to stand in boiling salted water at low heat for 20-25 minutes.

3. 3

   In the meantime, cut the meat into not too large pieces. Clean, wash and cut the fennel into fine strips. Heat 1 teaspoon of clarified butter. Fry the rest of the onions until translucent. Add the meat and fry on all sides until brown.

4. 4

   Add the fennel and dust with the remaining flour. Fry the tomato paste briefly. Add stock and wine and bring to the boil. Add bay leaves, juniper berries and peppercorns. Clean the chanterelles, cut them into small pieces and add them to the meat.

5. 5

   Cook everything over medium heat for 25-30 minutes. Refine with cream. Season to taste with salt and pepper. Take out the napkin dumplings, let them cool down a bit and cut them into slices. Heat the remaining clarified butter and fry the dumpling slices on both sides.

6. 6

   Arrange the veal stew and the napkin dumpling on a plate. Garnish with parsley and fennel green.

Nutrition Facts

KCAL
840 kcal

CARBS
27 g

FATS
46 g

PROTEINS
70 g