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QF Focus Magazine


Ragout of veal with tarragon mustard cream For four persons


Preparation time: approx 30 minutes Cooking time: 2 hours 30 minutes 520 kcal per serving


Ingredients


800 g of veal (from the shoulder) 1 onion


2 tablespoons of oil 1 tablespoon of butter


3 teaspoons of mustard (for example Dijon mustard) salt and pepper


300ml veal stock (you could substitute with vegetable stock) 200ml of cream 200g of mushrooms Three sprigs of tarragon 1 teaspoon grated organic lemon zest


Method Step 1:


Remove the fat from the meat and cut into 2cm cubes. Peel the onion and dice. Step 2:


Gradually heat the oil and butter in a pan and fry the meat in portions, at a medium heat. Then remove the meat.


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