Gastronomixs

Veal ragout

In this veal ragout preparation, the roux is enriched with mustard. Preferably use a coarse-grained mustard.

Veal ragout

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1.4

kg

lean veal

As needed:

 

bouquet garni

3

litres

water    

10

g

sage

250

g

butter

As needed:

 

coarse-grained mustard

300

g

flour

200

g

egg yolks

250

g

cream

As needed:

 

salt and pepper

As needed:

 

nutmeg

Preparation method

  • Put the meat in a pan of cold water together with the sage, bouquet garni, and salt and heat.
  • Use a skimmer to remove any froth that appears on the top of the stock.
  • Once the meat is done, turn off the heat and leave the stock to cool with the meat in it.
  • Remove the meat from the pan after a few hours and cut into large pieces. Strain the stock.
  • Melt the butter in a pan and wait until it has finished bubbling.
  • Fry the mustard briefly in the butter.
  • Add the flour in one go.
  • Stir thoroughly with a rubber spatula until you have a smooth mixture.
  • Cook the roux for three minutes to cook the flour. It is done as soon as the roux starts to ‘sweat’.
  • Add the veal stock in three parts while continuing to stir to prevent lumps from forming.
  • Gently bring the ragout to the boil as soon as all the stock has been added.
  • Remove the ragout from the heat and add the cream and egg yolks.
  • Add the meat and season to taste with salt, pepper, and nutmeg.

Serving suggestions

  • Variation tip: instead of mustard, add miso and ginger for an Asian twist.
  • In a composition with a preparation of puff pastry.
  • In a composition with components of tagliatelle and porcini.

Previous page