Veal ragout with chanterelles

Name: Veal ragout with chanterelles
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 400 g Veal from the shoulder; 1 big onion; 1 Tuber fennel; 120 g Chanterelles; 1 TABLESPOON clarified butter; 1 TABLESPOON Flour; 1 TABLESPOON Tomato paste; 1/2 l clear broth (instant); 1/8 l White wine; 2 Bay leaves; 6 Juniper berries; 1/2 TABLESPOON black peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Bread dumplings in a cooking bag (from the 200 g package); 20 g Butter; 100 g Whipped cream

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

400 g Veal from the shoulder
1 big onion
1 Tuber fennel
120 g Chanterelles
1 TABLESPOON clarified butter
1 TABLESPOON Flour
1 TABLESPOON Tomato paste
1/2 l clear broth (instant)
1/8 l White wine
2 Bay leaves
6 Juniper berries
1/2 TABLESPOON black peppercorns
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Bread dumplings in a cooking bag (from the 200 g package)
20 g Butter
100 g Whipped cream

Directions

1
Rinse meat cold and dab dry. Cut into cubes. Peel and chop onion. Clean and wash the fennel and cut half into slices. Dice remaining fennel. Clean and wash the chanterelles.
2
Brown the meat in hot clarified butter all around. Add onion and fennel cubes and fry briefly. Dust with flour, add tomato paste and mix in. Add stock and wine. Add bay leaves, juniper berries and peppercorns and bring to the boil while stirring. Add chanterelles to the ragout. Cook for 20-25 minutes. Season with salt and pepper. Put dumplings in a pot with so much cold water that they are well covered. Leave to swell for 5 minutes, turning several times. Bring to the boil, add a little salt and cook for 1 minute.
3
Cook for 20-25 minutes. Season with salt and pepper. Put dumplings in a pot with so much cold water that they are well covered. Leave to swell for 5 minutes, turning several times. Bring to the boil, add a little salt and cook for 1 minute. Leave to simmer for 15 minutes in an open pot at low heat. Turn over several times in between. Quench dumplings cold and remove from the foil. If necessary cut in half. First fry the fennel slices, then the dumplings in hot butter on both sides briefly. Add cream to the ragout and arrange on plates with the fennel slices and dumplings
4
Leave to simmer for 15 minutes in an open pot at low heat. Turn over several times in between. Quench dumplings cold and remove from the foil. If necessary cut in half. First fry the fennel slices, then the dumplings in hot butter on both sides briefly. Add cream to the ragout and arrange on plates with the fennel slices and dumplings