Veal ragout with chestnut mushrooms, pearl onions and meat balls
Ingredients (4 persons)
600 g veal (ragout) // White stock or veal stock // 150 g mushrooms // 150 g chestnut mushrooms // butter // flour // shallots, finely diced // small amount of garlic // bouquet garni // pearl onions // 300 g mince for meatballs // cream // potatoes
Clean the mushrooms and slice them in slices or quarters. Fry in butter for a few minutes. Add the shallots and the garlic for a few moments. Remove from the pan. To the same pan add some butter and the meat. Lightly fry and brown the meat at medium heat. Season and add the bouquet garni. Add enough stock so the meat is just submerged. Leave this dish to stew for 60 to 90 minutes on a medium heat, until the meat is tender. Fry the pearl onions in a bit of butter for a few minutes. Add the pearl onions, the mushrooms and the cooked meat balls to the pan with the veal ragout. Leave the dish to simmer for another 15 minutes on a medium heat. Make a roux to add to the cooking juices in order to prepare a tasty creamy sauce. Pour the sauce back on the meat and carefully stir it. Add a dash of cream and season. Serve the dish with boiled potatoes.
Recipe: Tim Oosterlinck
Picture: Michael De Lausnay