Veal stew
easy
45 mins
45 mins
Ingredients
- 750 g Veal
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Flour
- 1 kg Spinach
- 2 Onions
- 2 TABLESPOONS Pine nuts
- 1-2 TABLESPOONS clarified butter
- 150 g clotted cream
- 2 TABLESPOONS Lemon juice
- 2 TABLESPOONS sliced parmesan
- 7-10 Tbsp Lemon Wheel
Directions
- 1
Wash the meat, dab dry and cut into cubes. Fry in hot oil while turning for about 5 minutes. Season with salt and pepper. Dust with flour and add 3/4 litre water. Cover and cook for about 25 minutes.
- 2
In the meantime, sift the spinach, wash and drain. Peel and finely chop the onions. Roast the pine nuts in a dry pan until golden brown and take them out. Heat lard and sauté diced onions in it. Add the spinach and fry until it has completely collapsed. Season with salt and pepper. Stir sour cream into the ragout. Season to taste with salt, pepper and lemon juice. Sprinkle with parmesan slices and pine nuts.
- 3
Season with salt and pepper. Stir sour cream into the ragout. Season to taste with salt, pepper and lemon juice. Sprinkle with parmesan slices and pine nuts. Garnish spinach and ragout with lemon wheels. Serve with rice
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