Summary

Ingredients

• 1 kg veal shoulder
• 20 g porcini mushrooms, dried
• 200 ml water, lukewarm
• 3 onion (s)
• 4 garlic clove (s)
• 400 ml veal stock or chicken stock
• 250 ml cream
• 300 g mushrooms
• 20 g butter
• 1 tablespoon lemon juice, freshly squeezed
• 3 tablespoon oil (butter oil)
• 30 grams flour
• salt and pepper

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Instructions

1. Soak the boletus in 200 ml of lukewarm water. Finely dice the onions and garlic. Cut the veal shoulder into cubes, season with salt and pepper.
2. Heat the oil in a large saucepan and fry the meat in portions over high heat, remove. Sauté the onions and garlic in the same saucepan over medium heat until translucent. Squeeze out the porcini mushrooms, collect the water and put the porcini mushrooms in the pot. Dust with flour and stir in. Warm the broth with the mushroom water. Put the meat and the liquid in the saucepan. Simmer over medium heat with the lid tightly closed for approx. 45 minutes. Add the cream and simmer the ragout uncovered for approx. 15-20 minutes.
3. 10 minutes before the end of the cooking time, steam the cleaned mushrooms in the butter and add to the ragout. Season with salt, pepper and lemon juice.