Veal ragout "Amelie"

Time

Preparation time: 45 min.
Cooking or baking time: 45 min.
Total preparation time: 1 hr. 30 min.

After buying a wonderful piece of veal roast from the Turkish butcher of mine, I came up with a self-made dish that I named after my granddaughter Amelie. She likes very much the dishes that the grandma cooks and especially because they always taste very delicious ... she always tells me! Of course I'm happy about their praise and that's why I named this ragout.

Today's lunch was very well done and I really recommend it with a clear conscience. The cream sauce I have u. a. also made using white wine.


Who wants to give it up, because the children who sit at the table, are still too small or because generally no alcohol is liked in the food, this can also replace it with a white grape juice. Then it should not be too much, because grape juice is generally quite sweet. Instead, only veal stock can be used for the sauce.

To complement it, there were herb potato cookies for ragout. The puree for this I had already cooked the day before and prepared with the herb mixture, so that I just had to finish it and roast the potato cookies.

A tomato salad with a delicious herb dressing rounded off this very delicious Sunday lunch tastefully and I can only advise to boil it once. It's really worth it.


ingredients

For 3 - 4 persons:

  • 500 g roast veal, diced
  • 150 g fresh asparagus sections with laces
  • 150 g of fresh mushrooms
  • 1/2 glass of veal stock
  • 200 ml of dry white wine
  • 200 ml of cream
  • 2 tablespoons creme fraiche
  • Pepper salt
  • Butter lard for frying
  • smooth, chopped parsley to sprinkle

Garnish:

  • Mashed potatoes for 3 to 4 people (cooked the day before and finely pressed through)
  • 1 egg
  • 2 - 3 tablespoons cornstarch
  • 1/2 pckg TK herbal mixture, optionally fresh herbs as desired

Salad:

  • 500 g Roma or date tomatoes
  • olive oil
  • white balsamic vinegar
  • 1 clove of garlic
  • Pepper, salt, remainder of the TK herbal mixture
  • some fresh basil
  • smooth, chopped parsley

preparation

  1. First of all, I mixed the mashed and crushed mashed potatoes with the egg, the cornstarch and the mixed frozen herbs with little butter and milk the day before, measured them with the ice cream scoop and then put them in the fridge until they were processed.
  2. For the ragout now came a sufficiently large pot of clarified butter on the stove. After this was very hot, I seared the meat in portions, that it received only a light brown color. After all the meat was so prepared, it was taken out of the pot with a skimmer. Now it was time for the roughly diced onions and the quartered mushrooms to roast and lightly garnish. When this is done, the meat comes back in, it is seasoned with pepper and salt and everything is poured with the white wine and the veal stock. Now the lid comes on the pot and the meat can continue to fry on medium heat for about 45 minutes. Always check to see if there is enough liquid in the pot, can not harm. ggs. add some veal stock or a little water.
  3. The asparagus sections I cook extra for about 10 minutes in salted and provided with a teaspoon of sugar water and then set aside. They are added to the ragout just before the end of the ragout's cooking, lest they decay.
  4. Next I washed the tomatoes for the salad, sliced ​​and put aside in a bowl.
  5. I have prepared the dressing with the second half of the frozen herbs, smooth chopped parsley, a small diced garlic clove, a few chopped balsamic leaves, pepper, salt, a pinch of sugar and white balsamic vinegar and olive oil. The dressing comes just before serving over the tomatoes, so that they do not gossip too much.
  6. The potato cookies are now shaped and pressed a little flattened, so they are thoroughly warmed up when fried in butter lard. To do this, melted butter in a pan over high heat and the potato cookies are fried light brown and crispy on both sides. Turn down the heat and keep the potato cookies warm until serving.
  7. Finally, the ragout is now added to the cream and the creme fraiche and if necessary, the sauce should be thickened with a little touched cornstarch. Now a last taste and the dish can be served to serve. The tomatoes are still getting their dressing and are also served on plates and it may be feasted from the heart.

I wish you all a good appetite!

A Day W/ Amelie Kang of Mala Project | February 2024