Summary

Ingredients

• 1 tablespoon butter
• 200 ml beef broth
• 250 ml cream
• 500 g veal
• 100 ml white wine, drier
• 1 large onion (s)
• 2 cloves garlic
• 0.5 ½ bunch chives
• 250 g pappardelle
• salt and pepper

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Instructions

1. First cut the onion into cubes and the veal to the required size.
2. Heat a roaster to medium temperature, melt the butter and add the onions. Fry these for about 3 minutes, add two cloves of garlic with the garlic press and fry for another minute. Then add the meat and fry well on all sides. Remove the meat from the roaster (leave the meat juice in the saucepan) and set aside.
3. Deglaze the meat juice with the stock and bring to the boil. Add the white wine and simmer for another 3 minutes. Add the cream, cut the chives into small rolls and add 3/4. Now put the meat back in the roasting pan and cover it for about 1 hour at a medium temperature and let it simmer to the desired consistency. Finally, season with salt and pepper.
4. Cook the pappardelle according to the instructions on the packet and serve with the veal cream. Finally sprinkle the rest of the chives over the dish.