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DML31
Patty With Veal Ragout
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Ingredients
Directions
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Preheat the oven to the temperature indicated on the package of the pie-cups. Heat the trays according to the specified time.
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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.
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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.
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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.
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Put the pies on the plates. Spoon the ragout into the trays and garnish with a few cranberries. Serve immediately.
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Nutrition
450Calories
Sodium0% DV0g
Fat43% DV28g
Protein44% DV22g
Carbs9% DV26g
Fiber0% DV0g
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