Veal Ragout Gratin
Veal simmered with soup vegetables until tender, folded into a mushroom cream sauce and browned in the oven under melted cheese.
Ingredients16
- Veal450 g
- Salt0,25 TL + 1 Prise
- Soup Vegetables (Carrot, Leek, Celery Root)1 Bund
- Onion1 Stück
- Cloves2 Stück
- Bay Leaf1 Stück
- Peppercorns4 Stück
- Mushrooms120 g
- Shallot1 Stück
- Butter2 Stück
- All-Purpose Flour1 EL
- Creme Fraiche2 EL
- Lemon0.5 Stück
- Egg Yolk1 Stück
- Pepper1 Prise
- Emmentaler Cheese3 EL
Instructions
- 1
Cut the soup vegetables into rough pieces, peel the onion and quarter it.
- 2
Simmer the meat gently in a pot with the vegetables and the spices for about 90 minutes.
- 3
Dice the shallots finely and slice the mushrooms, then sweat both in the butter until golden.
- 4
Cook a sauce from a roux and the meat broth and enrich it with creme fraiche, lemon juice and egg yolk.
- 5
Cube the cooked meat, fold it into the mushroom sauce, fill small dishes with it and top with the cheese.
- 6
Bake at 400F for about 15 minutes, until the top is golden brown.
NutritionPer serving
Allergens
Equipment
Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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