Veal ragout with grapes and roasted almonds with Rösti
very easy
120 mins
120 mins
Ingredients
- 2 Spring onions
- 2 Shallots
- 1 Garlic clove
- 1 kg Veal for ragout (leg)
- 4-5 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 heaped Tsp tomato paste
- 20 g + 1 tablespoon of flour
- 500 ml Vegetable broth
- 500 ml dry white wine
- 75 g Almond kernels without skin
- 100 g seedless green and blue grapes
- 2 stem(s) Sage
- 800 g floury potatoes
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp freshly ground pepper
Directions
- 1
Wash and clean spring onions. Cut the white and green parts separately into rings. Peel and finely dice the shallots. Peel garlic and chop finely. Cut meat into cubes.
- 2
Heat 2 tablespoons of oil in a frying pan. Brown the meat in it in portions all around, season with salt and pepper and lift it out. Finally fry light spring onion rings, shallots and garlic briefly.
- 3
Stir in the tomato paste and roast briefly. Add meat again, dust with 20 g flour, mix and deglaze with stock and wine. Cover and braise for about 1 1/2 hours, stirring occasionally.
- 4
Roast the almonds in a pan without fat, take them out. Pluck the grapes from the panicles, wash and, depending on the size, possibly halve them. Wash the sage, shake dry and pluck the leaves from 1 stalk and chop finely.
- 5
Peel, wash and roughly grate the potatoes. Stir in 1 tbsp. flour, season with salt, pepper and nutmeg. Heat 2-3 tablespoons of oil in a large pan. Fry 16 small fried potatoes in the pan for about 7 minutes, turning them over.
- 6
Remove and keep warm.
- 7
Approximately 15 minutes before the end of the stewing time, add the grapes, almonds and chopped sage to the ragout and finish stewing. Season to taste with salt and pepper. Arrange the ragout and 4 roastis on plates, garnish with spring onions and sage.
- 8
Sprinkle with ground pepper.
Nutrition Facts
860 kcal
44 g
36 g
59 g
More Delicious Recipes
