Filter
Reset
Sort ByRelevance
DML31
Patty With Veal Ragout
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to the temperature indicated on the package of the pie-cups. Heat the trays according to the specified time.
-
Fry the diced veal in 20 grams of butter in a frying pan for about 15 minutes. Add the mustard halfway through the baking time. Change the meat regularly.
-
Melt the rest of the butter in a saucepan and fry the onion chips soft and glassy. Add the flour and let this mixture cook on a low heat for 2 minutes while stirring. Now stir in little by little and stirring constantly with the warmed wild fondue.
-
Let this fairly thick sauce simmer for 2 minutes. Stir the cubes of veal through the sauce. Bring this ragout to taste with salt, pepper and possibly some extra mustard.
-
Put the pies on the plates. Spoon the ragout into the trays and garnish with a few cranberries. Serve immediately.
Blogs that might be interesting
-
40 minLunchpotatoes, olive oil, onion, egg, mild paprika, parsley, oregano, pomodori vine tomatoes, soft goat cheese,Spanish potatoe tortilla
-
30 minLunchWhite bread, unsalted butter, medium oranges, granulated sugar, dark chocolate 72%, mixed red fruits (strawberry, raspberries, berries), jelly sugar,dominique persones croque-choc
-
25 minLunchfilo pastry, olive oil, egg, bacon, spring / forest onion,egg in the nest
-
15 minLunchromaine lettuce, crouton, peanut oil, garlic, deep-frozen stir-shrimp, chilli pepper flakes, mayonnaise, mustard, anchovy fillet, Parmesan cheese, Worcestershire sauce,caesar salad with prawns
Nutrition
450Calories
Sodium0% DV0g
Fat43% DV28g
Protein44% DV22g
Carbs9% DV26g
Fiber0% DV0g
Loved it