Veal stew with sausage balls

Name: Veal stew with sausage balls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Veal (e.g. from the leg); 300 g Mushrooms; 1 Onion; 2 TABLESPOONS Oil; 2 uncooked fine bratwursts (à approx. 100 g); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 slightly heaped tbsp. flour; 150 ml dry white wine; 1-2 TEASPOONS clear soup; 300 g frozen peas; 8-10 Tbsp Whipped cream; 7-10 Tbsp Chervil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Veal (e.g. from the leg)
300 g Mushrooms
1 Onion
2 TABLESPOONS Oil
2 uncooked fine bratwursts (à approx. 100 g)
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 slightly heaped tbsp. flour
150 ml dry white wine
1-2 TEASPOONS clear soup
300 g frozen peas
8-10 Tbsp Whipped cream
7-10 Tbsp Chervil

Directions

1
Wash, dry and dice the meat. Clean the mushrooms, wash if necessary and cut into slices. Peel and finely dice the onion
2
Heat 1 tablespoon of oil in a pot. Press the sausage meat as balls directly into the oil. Fry all around for approx. 5 minutes, take out. Fry the mushrooms in the frying fat. Season and take out. Heat 1 tbsp. oil in the frying fat. Brown the meat in it in portions. Fry the onion at the end
3
Add whole veal and mushrooms again, season. Sprinkle with flour and sweat. Stir in just under 1/2 l water, white wine and stock. Bring to the boil, cover and braise over medium heat for about 30 minutes.
4
Add the peas and meatballs to the ragout about 5 minutes before the end of cooking time. Refine ragout with cream, season and garnish. Goes well with almond rice
5
Drink: cool white wine