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Soft veal ragout (with celeriac biscuits)
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.
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Ingredients
Directions
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Sprinkle the meat with salt and (freshly ground) pepper.
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Heat the butter in a frying pan and brown the meat.
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Spoon the leek, the carrot and the thyme and pour the wine and the stock.
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Turn down the heat and roast the veal covered in 2 hours until tender or until very soft.
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Stir it through now and then.
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Beat in a bowl the crème fraîche with the egg yolks and mustard.
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Stir the cream mixture through the meat and simmer for another 10-15 minutes.
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Season with salt and pepper.
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Tasty with celeriac biscuits, see tip..
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Nutrition
450Calories
Sodium0% DV1.510mg
Fat51% DV33g
Protein68% DV34g
Carbs1% DV3g
Fiber64% DV16g
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