Summary

Ingredients

• 50 g butter
• 1 large onion (s)
• 500 g veal oulash
• 250 g mushrooms
• 2 tablespoon flour
• 200 ml white wine
• 200 ml veal stock
• 1 large bay leaf
• 2 teaspoons thyme, rubbed
• 1 egg yolk
• 200 ml cream
• 1 pinch (s) nutmeg
• salt and pepper

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Instructions

1. Finely chop the onion and sauté in the butter until translucent. Add the veal and fry a little on all sides. Cut the mushrooms into slices and fry them for about 5 minutes. Dust with the flour and sweat briefly, then deglaze with the white wine and pour in the veal stock. Add the bay leaf and thyme, cover and let stand for about 30 - 40 minutes, depending on the size of the pieces of meat, the time can be shortened or lengthened. Pour in some more liquid if necessary. Then whisk the egg yolk with the cream and gradually mix it into the ragout. Season with a little nutmeg, salt and pepper.
2. The ragout tastes best with ribbon noodles tossed in butter, but of course you can also serve potatoes with it.