Veal ragout with mustard and potatoes

2 h 30 min
Type of dish: Meats
Temperature: Hot
Traces of celery
Traces of celery
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Chuck 1.214 kg
Table salt 5.357 g
Ground black pepper 3.571 g
Onion 0.143 kg
Garlic, bulb 1.286 ud
White wine 0.071 l
Dijon mustard 3.839 g
Brown stock 1.5 l
Onion 0.15 kg
Carrots 0.075 kg
Green leek 0.9 ud
Bones 0.45 kg
Red wine 0.075 l
Water 1.5 l
  • Prepare a stock.
  • Season the meat with salt and pepper and sauté.
  • Remove excess fat and cut the vegetables (onion and garlic) into brunoise and sauté.
  • Add the meat and allow to sweat, pour the white wine and reduce, add the stock until meat is covered.
  • Cook until the meat is tender and the vegetables are soft, add the previously sauteed  mushrooms cut into quarters.
  • Season with salt and Dijon mustard and check for the desired thickness.
  • Serve with Spanish style French fries.
Nutritional information (1 portion)
Fiber 14.96 g
Saturates 24.97 g
Monounsaturated fatty acids 47.04 g
Polyunsaturated fatty acids 15.06 g
Cholesterol 158.05 mg
Calcium 318.57 mg
Iron 10.62 mg
Zinc 9.57 mg
Vitamin A 430.51 ug
Vitamin C 104.26 g
Folic acid 310.48 ug
Salt (Sodium) 571.08 mg
Sugars 27.87 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.