Veal Ragout with Pine Nuts in Fine Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g veal schnitzel, from the top shell
- 5 tablespoon butter
- 1 shallot (s)
- 100 ml calvados
- 200 ml white wine (Riesling or Pinot Gris), semi-dry
- 400 ml veal stock
- 5 soft apricots
- 1 egg (s)
- 100 g pine nuts
- 1 cup crème fraîche
- 4 tablespoon flour
- 1 teaspoon sage leaves
- 1 teaspoon salt
- 4 allspice grains
- 1 teaspoon thyme
- 1 teaspoon marjoram
- pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Clean the veal, pat dry and cut into strips. Halve or quarter the shallot. Mix the egg and crème fraîche in a small bowl. Cut the soft apricots into small pieces.
- In a small saucepan, mix 4 tablespoons of butter with the flour to make a roux. Use wine or stock as liquid. Use enough liquid to create a creamy mass.
- In a tall pan with a lid, add the remaining butter. Scatter the pine nuts, add the shallots and cook until translucent. Fry the veal strips crispy on both sides in the pan. Deglaze with the calvados. When this is completely reduced, add the spices and then the soft apricots. Then deglaze with the wine and pour the rest of the stock on top. Put a lid on and let it simmer gently for 25-30 minutes.
- Take out the shallots and bring the pan to the boil. Add the flour mixture and stir well until it bubbles 2 - 3 times. Remove the pan from the stove. Wait 4 - 5 minutes, add the egg mixture and stir. Season to taste if necessary. The dish must not boil after the egg mixture has been added, otherwise the egg will flocculate.
- I like to serve broad ribbon noodles or black wild rice, salad and baguette for the sauce.
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