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Veal ragout

There is a lot of tolerance in this recipe. All ingredients can vary 25% either way. Instead of veal ragout you can also use stewing beef. I use a big frying pan to prepare this dish but any sufficiently large pan will do. This is the pan filled with all the ingredients before shortly boiling and then simmering.

Veal ragout stew with dried mushrooms

Serves 4

What you need:

500 g diced veal ragout
30 to 50 g of dried mushrooms soaked in 1 1/2 l of water
2 dl dry white wine
1 teaspoon of vegetable extract
1 Spoon of vegetable oil (e.g. peanut oil)
1 - 2 dl cream
100 g rough chopped carrot
50 g rough chopped leek
1 shallot
10 g chives
70 g mix of finely chopped vegetables e.g. carrot, courgette and celery

What you do:

Put the vegetable oil in a pan and gently brown the diced veal. Add the shallot.

Add the soaked mushrooms, the white wine, the carrots and the leek.

Bring ton the boil for 10 seconds then reduce heat and let simmer as gently as possible. Stir occasionally so that the exposed bits don't dry out.

Once the liquid is reduced by approx. 1/3 of the original amount add the cream and let simmer until again half or two thirds of the liquid has evaporated. The less liquid there is the more intense the mushroom taste and vice versa. Just try now and then and if tastes right add salt to taste either in the pan or at table. Serve with pasta or rice. Sprinkle with the chopped vegetables and the chives. This is slow cooking at its best leaving you plenty time to prepare starter and dessert or to enjoy an apéritif.