Soft veal ragout (with celeriac biscuits)

Name: soft veal ragout (with celeriac biscuits)
Cook time: 15 min
Total time: 135 min
Yield: 4
Cuisine: Dutch
Ingredients: 600 g veal steaks in cubes; 25 g butter; 1 stem leeks in thin rings; 1 winter carrot deleted and in slices; 1 el thyme leaves container a 15 g; 150 ml White wine; 150 ml Beef broth from tablet; 1 cup creme fraiche 125 ml; 2 Eggs split (protein is not used); 1 el mustard

A tasty Dutch recipe. The main course contains the following ingredients: meat, veal steaks (diced), butter, leeks (thin rings), winter carrot (scraped and sliced), thyme leaves (a 15 g container), white wine, beef broth (from tablet), cream fraiche (125 ml), eggs (split (protein is not used)) and coarse mustard.

Ingredients

Directions

Sprinkle the meat with salt and (freshly ground) pepper.
Heat the butter in a frying pan and brown the meat.
Spoon the leek, the carrot and the thyme and pour the wine and the stock.
Turn down the heat and roast the veal covered in 2 hours until tender or until very soft.
Stir it through now and then.
Beat in a bowl the crème fraîche with the egg yolks and mustard.
Stir the cream mixture through the meat and simmer for another 10-15 minutes.
Season with salt and pepper.
Tasty with celeriac biscuits, see tip..